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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Like any flavorful-juciness to OP's tri-tip-brisket.
  2. When my younger kid was in 3rd grade, he had a music teacher he really liked. She brought Steely Dan vinyl to class and taught them about various musical styles worldwide. Then, like 3 weeks in, the school fires her. I had this friend, who I knew hung out with her and her family. So I text him and ask, "Hey, what happened with Ms. __, . DCBC JR. really liked her. Him: "Are you serious? Do you not know?" Me: "Der, what?" Him: "Call." I call, and ask him what's up. And he tells me, Ms. __ and I have been having an affair for the last six months. He was living at his in-law's place (Fucking Saints) when I called. I don't think I've ever stepped in it like that in my entire life. But he was cool about it and, absolutely fucking remarkably, managed to salvage his marriage. I won't bore with the details. But it was exhausting as friends even.
  3. Park Cities people tend to go. I never figured it would be more widespread than that for non-alumnae. But I don't know shit.
  4. It is agreed. I get Margot-era
  5. That poster is the reason I cringe every time I see a question about a gravity-fed smoker to this day. They're probably fine too. But my mind just locks up and I think, just buy a WSM.
  6. I've tried 225, 250, 275, and most points in between. 275F is the magic number. Every time I did 225, it took too long to break down the collagen and the brisket ended up dried out. In his newer book, he advocates for starting out at 250 for a few hours, and gradually bringing it up to 275 after that, and upwards of 285 post-wrap. The idea is that you get more smoke absorption going lower early. But 275 all the way through works just fine in my book and you get plenty of smoke. On the WSM, I just foil the water pan empty since I have the BBQ Guru controller and don't really need a heat sink. But I put a small water pan on the grate. From there, I just run it at 275, wrap when the bark looks good and it's made it most of the way through the stall, and pull when probe tender (low 200s if I wrap). On the stick burner, I put a grate level thermometer probe in front of the brisket with a water pan at the other end. That probe input has a high/low alarm, which I set for 315/265. Every time it hits 265, I throw another split on. It rarely gets above 290 or so. I've just learned to live with the swings. After the stall, when the bark sets up, I either wrap or foil-boat the brisket and cook until tender. But I'm shooting for an average of 275 all the way through.
  7. "What's going on, Mr. Peterson." "The question is what's going in Mr. Peterson. A beer please, Woody."
  8. Recent pics make it look like the old Hot Pocket queen got on the Ozempic train.
  9. Nice day on Friday. Beef ribs, pork shoulder (for a friend who is having surgery), pork ribs, and sausage, along with cheesy squash and beans.
  10. Yeah. We should build bridges. Also, the people who build these bridges need to read this book.
  11. It's like a good brisket rub. It's pretty good on everything.
  12. 6 minutes at 370 with a shake up in the middle is pretty warm and tasty.
  13. Yeah. Goldtops rule. I had a 1991 Hall of Fame edition All-Gold Deluxe. It was a hell of a guitar. I thought the neck was cracked and traded it for a 1973 Deluxe Reverb (no regurts). But I now think it was just some checking on the neck (it was gold-back as well. Basically among the first "Custom Shop" models (and I paid 90s pricing). So now I have a 2014 LP Traditional, and I wouldn't trade it for anything. It's a 10=pounder that feels like 7 and has some of the best pickups I've heard on anything. So if you only can have one, take the one that feels and sounds best, I guess. Or both, even if you can't afford it.
  14. ". . . and Mexico's going to pay for it."
  15. Not sure of veracity, but I was watching some weather-youtube channels to see if my house was going to Oz tonight, and I heard something along the lines of "we can't guarantee the accuracy of this information because this service uses Starlink and the storm basically is blocking out the signal." The internet we deserve.
  16. Related: bankruptcy lawyers would seem poised to make some coin in Elmo's America, except most people probably won't be able to afford to file bankruptcy.
  17. Yeah, but we're all high-minded, Constitutional-law experts. We'd be lost in a straightforward PI case against a robot car and its in'cel master.
  18. It's more of a mission statement for crackers, if I'm honest, but if they would make slightly-burnt Wheat Thins as a stand-alone thing, I would buy it a lot. Now I'm wondering how much Wheat Thins could benefit from a few minutes in the air fryer. Hmm
  19. Tina Fey's mom, tripping balls and vibing with Jerry at the 47 minute mark or so, is great.
  20. And had a miscarriage. Sorry for the bummer tot the story. But, since I have not personal connection to the people involved, but do to the song, what a fucking performance! Next to nearly nothing like it in rock music. But then again, it came during the 1968--1972 Stones era. What a great few decades of music we got, and I hope to hell we get something close again. It's out there. /hopeful, old man
  21. I kind of feel like the top ten spots should just be ceded to the Rolling Stones.
  22. The Nachobursts look amazing (looking and from a components standpoint). I'm sticking with my 2014 LP Traditional. Best pickups ever. But damn, that's sexy.
  23. Still on my visit to 1983. This second set is nuts. Jerry and Brent are locked in together on this one.
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