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About skalls

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  • Birthday July 28

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    Fargo, ND
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  1. Siglo 3. Hup 46 and 50, Monte 2, lusi cab. Snagged a cab of rass in yesterday's 24:24.
  2. Bbq meat, beer/scotch, cigars, sports. And lots of friendly bullshit.
  3. After playing a game last night that involved making my kidneys and liver hate me I needed to make some real food and eat something good for me. Chicken it is. And if i'm going to eat chicken I'm going to smoke a whole chicken. Smoking a whole chicken is pretty much the easiest thing to smoke in my opinion. It's virtually impossible to screw it up. So what's a beer can chicken for the uninitiated? Basically you shove a can of beer up the opening of a chicken and then put said chicken on the grill. Does it work? Yes but it's subtle. In my experience each of the beer can chickens have been slightly more moist than the non-beer can ones I've smoked. You don't have to do this in order to smoke a chicken. But since I have this handy ceramix beer can chicken holder I may as well use it as often as I can. So I selected a 6 pound bird. I wanted a big one because I not only am I a huge fan of leftovers but I also wanted to have lunch meat for the next three days. Another thing with chicken is since it's so cheap, if you do screw it up, your not out much money at all. Not so with brisket lol. A whole bunch of paper towels later I've managed to dry up the chicken. The bird felt thawed but there were surprise ice chunks all over the inside of it that took a while to clean that off. Next up is to fill the beer can holder with beer (a 2 week old, slightly stale Summer Shandy). Don't use good beer here. Bad pisswater (bud, bud light, miller light) works plenty well here. Now you can add some herbs and whatnoit to the beer for some additional flavors but I've never done that. Then I lather the chicken up with some olive oil and hit it with my spice ribe. Black Pepper Kosher Salt Cayenne Peppr Paprika Garlic Poweder Onion Powder 3 through 6 are small amounts. Pepper and Salt make up 90% of my rub. I don a latex glove so I don't have to wash oily hands And then I shove the bird on the beer can holder. And off to the grill. I want 275 at the grates. Once the breast hits 165 the thighs should be 175. I will not pull the chicken until both of those temps are achieved. I have a drip pan below to lessen the mess and helps to absorp some of the heat coming off the grill. I'm using cherry wood. I love love love cherry wood and how well it pairs with poultry. I'm looking for a 3-4 hour smoke. I put the chicken on the grill when it hits 225. At 1 hour. Temp never got to 275,. Did maintain 245-250 which is good enough. At 3:15. Temp did creep up to 265 for the last 45 minutes of the cook. My wireless thermometer went off when the breast hit 165 degrees. Probed the other one and both thighs. Bang on with the temps. She's done. Off the grill and into a tray with foil over it. Placed in the oven set to warm for 50 minutes. You need to let it rest otherwise all the juices will run out of the meat and your left with dried out chicken. That is not good eats. While I wait for it to rest I started some rice in the rice cooker. When that is done I should be ready to tear this chicken apart. Now one thing I should point out. I don't try to crisp the chicken up. My friends swear by tossing it on a gas grill at 400 degrees for 10 minutes and it does the trick. As it stands the skin is rubbery and not edible, so I just pull it off and don't eat it. Then it's time to tear this chicken apart to get to the tasty bits! So here's the results and the waste.
  4. I feel gutted for Ricardo and Grosjean. Terrible luck for Ricardo crashing in Q3, and then basically no luck with a broken car during the race. Romain was likely going to end 6-8 and in the points but then the PU gave up the ghost. Good race but still didn't see much overtaking, but I do like the new cars. I am coming around to the shark fins, though they need to be done like Haas and the Merc ones since the rest are kinda eyesores.
  5. Green beans. How I loathe thee.
  6. Kamado Joe classic. it's an egg and basically half the price of a bge. I'm loving it.
  7. I love BBQ. This past February I spent my tax return on a Kamado Joe Classic ceramic grill, which can very easily double as a smoker. Thanks to that purchase I get to eat lots of tasty BBQ. Anyways, what is a pork butt? In a bit of irony the pork butt (boston butt) is not from the hindquarters of a pig, it's actually the front shoulders. It's basically a big chunk of meat with plenty of fat and ideal to smoke for a long time. So I swung by my grocery store looking for something to cook yesterday. 7.8 pounds, so I'm looking at a cook time between 8 and 12 hours. There isn't much prep work necessary for smoking this either. I decided to try cherry wood for this, primarily because I had some unburned and partially burnt cherry wood in the fire pit already (made a pair of chickens for a potluck at work on Thursday). Normally I'd stick with apple wood for smoking a butt. Anyways, I cut open the package and pat try the chunk of meat with some paper towels. Wash my hands, put on a disposable glove on my left hand, then i lather the meat with some olive oil. I do this to help made the rub stick to the meat better. I didn't do a good job of picking up a good butt to smoke though. The fat cap on the top isn't covering the full part of the meat, and the other muscles below seem to be loosely held together. My grumbling aside, it's too late to do anything about that. My rib is a mixture made up mostly of salt and pepper with a little paprika, cayenne pepper, garlic powder and onion powder. I coat the meat with a liberal dose of the rub. My next steps are to put in the heat deflectors on the grill and fill a foil pan in the grill with water. The deflectors allow for indirect heat and make it easier to keep the grill at low temps and allow for you to cook via smoke. The pan of water is in there to collect drippings from the meat, to make less of a mess, and to ensure a moist environment inside the grill. I have a wireless thermometer with 2 probes that I use to monitor the temp of the meat and the temp at the grates. I have my grate one already in place and put the pork butt on the grill when I see 225 degrees. Now this is below my ideal temp of 275 but patience isn't one of my virtues. I've got a long time before the meat is going to get to 195 degrees. It needs to go very far beyond well done because the collagen in the muscles need to break down. This is what lets us make pulled pork. And this takes us to the part of a smoke that my brother doesn't understand. What do you do when the meat is smoking away. Well it was 9:30 a.m. and I figured it was too early to start drinking so I didn't do that. It was also 20 degrees outside so it was too cold to enjoy a cigar. But the 12 hours of Sebring was on, so I grabbed my remote unit for the thermometer and went downstairs to watch the race. So the TL;DR so far is this: Buy big chunk of meat. Added lump charcoal and cherry wood chunks to fire pit Get fire going Prep Meat Put Meat on grill. Want grill temp to be 275 and meat temp to be 195 Looking for 8 to 12 hours cook time (assuming all goes well) 2 Hours in: It's coming along well. Every hour I open the grill and spritz the meat with a mixture of 1/3 apple cider vinegar and 2/3 apple juice. I am told dr pepper also works great, so I need to experiment with that sometime in the near future. You can also see that I selected to put my meat probe in the middle of the butt. I did this because that specific area seems to be the last place to get too 195 degrees. The grill has been dead on at 265 degrees and doesn't seem to want to move away. Not worried, close enough to the desired temp. Meat is just cresting 100 degrees. Slightly off topic but these Ford GTs in the Leman class are amazing cars. Corvettes are doing a good job too. 4 hours in: The bark is beginning to take shape. The grill has maintained 265 degrees for about 3 hours straight. Not where I want it to be but close enough. You can also see how much moisture is coming out of the butt bc the shoulder pone is now sticking out of the meat. Internal meat temp at this point was around 125-130 degrees. At this point I noticed the drip pan was getting low so I filled up a popcorn bowl with warm water and dumped it carefully in there. I don't think you need sauce with most BBQ. But in this case the sour flavors from a eastern NC vinegar based sauce will cut through some of the sweetness imparted by the cherry wood. Here's my ultra simple BBQ recipe: 1 cup apple cider vinegar 1 tablespoon of salt 1/2 teaspoon cayenne pepper 1 teaspoon crushed red pepper flakes 1 1/2 tablespoons of brown sugar I mix together in a measure cup and then poor the mixture into a spray bottle. Every hour when I go to spritz the meat I'm going to shake this up to make sure the sugar and salt have dissolved. 6 hours in: Omg that bark. Looking so good. Meat is still shrinking as you can see the bone stick out even more now. Add a bit more water to the water pan. I am at meat stall stage though. A meat stall happens when the moisture in the meat is evaporating at a rate greater than the heat can move into the meat, this effective halts or stalls the cooking process. There isn't much you can do here. You can grin and bear it (as I did) or you can wrap your meat in foil. I tried that with the first butt I did and it didn't turn out quite as well as I had wanted. Buddy of mine that loves to BBQ as well told me he doesn't bother wrapping a pork butt unless the fat cap is pretty small or thin. Grin and beat it is. Grill is being a bit of a pill at this point and wants to hover between 235 and 245 degrees. I grabbed a shrimp skewer and tried to move some carcoal around the side of the fire pit through the gap on the side of the fire bowl and deflector plates. Doesn't seem to do much good though. 8 hours in: No picture but the temp in the grill is maintaining 270 degrees again, and has for the last 1 and a half. I feel like this grill wants to troll me bc it knows I can't do anything to it... Added a bit of water to the drip pan. Meat temp is 175 and climbing about a degree every 10 minutes or so. We're past the stall but not to the promised land yet. 10 1/2 hours in: 193 degrees. It's 8:45pm and I'm hungry as hell. I probed the meat and it's between 195 and 198 degrees in every place except where the probe is in the meat. Should have carry over when I let it rest and get to 195 so it's time to pull it. I don't want to wreck the bark that I spent 10 hours building, so I grab some paper towels to pull the probe off and then place the butt into a foil pan. Now it's time to let it rest. Pulling it apart now will result in about 5 pounds of dried out pulled pork. That's not good eats. So the foil pan is covered with some aluminum foil and then left alone for 40 minutes (the goal was 45 minutes, but patience isn't one of my virtues). After a slightly abbreviated rest period: In my defense, a difference of 40 minutes of rest and 45 minutes of rest, for pulled pork anyways, won't make much of a difference. And the bone pulled out cleanly with just a hint of resistance, a good sign. So next up is grab a tongs and pull apart this bad boy. You can see the sauce I made here as well. I do not sauce the meat in the pan, only sauce the portions I want to eat. Without the sauce the meat is juicy and sweet tasting, but not overly sweet. The bark is nice and crusty. The money muscle I pulled out separately and turned that into stringed pork. Tastes great. The sauce just enhances the flavors you get. Not necessary but it's a nice accompaniment to the meat. All told, it's a success. So I'll be eating pulled pork for lunch every day this week.
  8. Had this happen with a box of Monte 4s from here. I had the acclimate for 6 months before I tried one. No ill effects. Not sure if you would get the same results though
  9. Sad news. Thanks to his service.
  10. I can't say they've been my favorite team, but Alonso and Jenson were a good duo and I always liked seeing those two race. They shouldn't be at the back of the back but given how they looked I'm not sure they can beat Sauber (or manor if they still had the financing).
  11. I'm hoping that the pre-season form from McLaren is an aberration but I fear this is 2015 for them all over again. Hard to bet against the big 3 for Australia. gonna be a long 2 weeks.
  12. Since I took Friday off I started my long weekend by doing a smoked beer can chicken with cherry wood. Took an hour longer than expected bc of the wind and cold. Friday morning I had oil change and inspection on my car, ran some errands and then did some stuff around the house that I'd been procrastinating on. True to form I got half of it done. It was brutally cold out so if I didn't need to be outside I wasn't outside. Saturday was rib day on the smoker so I've been a lazy pile. Went into a food coma after I ate. Sunday I am going to the gun range, do some laundry and then smoke an beef eye of round roast for lunch this coming week.
  13. I think the best RYJ is the Churchill with the red wrappers. After that my tastes lean towards the exhibition #4 and the cazadore. The PC comes in after that. Though that is not to imply it's a bad cigar, certainly enjoyable. My brother wanted a box of the mille fleurs and man that box was a flavor bomb.
  14. I don't regret the box purchase of the magnum 56 and did like the flavors I got of it. But it is a stupid stupid cigar.
  15. 168 laps for a retired guy? That was impressive. I don't you can call it sandbagging at all, but I wonder how much each team is holding back in terms of speed? 1:15 a lap in qualifying trim possible? I really can't see either Ferrari or Merc not being 3-4 seconds quicker than they are letting on.

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