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Pulled Pord - Here it is!
On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
"F.O.A.D." wrote:
On 8/12/14, 10:37 AM, wrote: On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Over 100c The chips are right over the fire, if not actually on fire so the temperature is a lot higher than the overall cooking box temperature. Several hundred degrees anyway. What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. |
Pulled Pord - Here it is!
On 8/12/2014 9:32 AM, H*a*r*r*o*l*d wrote:
On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Don't you know the answer to that, I learned that in probably the fourth grade? |
Pulled Pord - Here it is!
On 8/12/2014 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Over 100c The chips are right over the fire, if not actually on fire so the temperature is a lot higher than the overall cooking box temperature. Several hundred degrees anyway. I wasn't gonna' answer, in his haste to be agitate, he pulled a harry question out of his hat.. It's like my dad used to say, "only opened his mouth to change feet"... LOL! |
Pulled Pord - Here it is!
On Sun, 10 Aug 2014 23:13:13 -0400, wrote:
On Sun, 10 Aug 2014 22:05:37 -0400, KC wrote: On 8/10/2014 9:12 PM, wrote: On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote: Then it is just an auto-feed weber. Briquettes do not smoke. They do if you mix in wet Hickory chips... I do the hickory trick in my gas grille all the time. Sometimes I "smoke up" on one burner and cook on the one next to it in case the chips flame up on me. Other times I am OK with a little flame. It depends on what I am cooking. It doesn't hurt to singe mahi a little I make a wall of briquettes about two wide all mixed in with wet hickory and get one end going well. If you do it right, it will go for hours one end to the other... Of course my real smoker was made by grandpa.. It's the top half of a 100 pound gas tank with a couple doors and small adjustable holes for air flow that leads into 8 inch stove pipe out the top. That part sits on the ground. The 55 gallon barrel sits from 4-8 feet away and is connected with the 8 inch pipe to a valved T under the barrel.. Thre is a samll handle on the T and you pull or push to send smoke to the barrel, or bypass while watching the thermometer in the barrel... The barrel has two doors welded in and each door has... damn, I can't think of those round fan looking things that you turn on a grill to adjust air flow but each door has one of those too.. Smoking in winter we have used as little as 4 feet of pipe between the two, in the fall, up to 8 to get the temps in the barrel where I want them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees, half hickory, half apple is my preferred recipe.... I have a Brinkman smoker the shed but it is such a PITA to clean I seldom use it Clean? Do you mean the racks and water pan? Are you talking about one of these? http://tinyurl.com/lltv5bk I don't think they're much of a hassle. I clean the racks and pan whenever I'm ready to smoke something, and just carry the meat out on the racks. Haven't gotten any food poisoning yet. |
Pulled Pord - Here it is!
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Pulled Pord - Here it is!
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Pulled Pord - Here it is!
On 8/12/14, 4:13 PM, Poco Loco wrote:
On Mon, 11 Aug 2014 10:19:45 -0400, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine Harry eats his brisket and ribs raw, doncha no. Sorry, John the Racist, but I'm not a fan of barbecued brisket or pulled "pord," or barbecued ribs. How's your guitar playing coming along? |
Pulled Pord - Here it is!
On 8/12/2014 10:54 AM, Califbill wrote:
"F.O.A.D." wrote: On 8/12/14, 10:37 AM, wrote: On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Over 100c The chips are right over the fire, if not actually on fire so the temperature is a lot higher than the overall cooking box temperature. Several hundred degrees anyway. What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Where I am, water boils at 205f -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
On 8/12/2014 11:55 AM, KC wrote:
On 8/12/2014 9:32 AM, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Don't you know the answer to that, I learned that in probably the fourth grade? It ain't that simple -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
On 8/12/2014 5:58 PM, H*a*r*r*o*l*d wrote:
On 8/12/2014 11:55 AM, KC wrote: On 8/12/2014 9:32 AM, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Don't you know the answer to that, I learned that in probably the fourth grade? It ain't that simple Do tell.... |
Pulled Pord - Here it is!
On 8/12/2014 8:03 PM, wrote:
On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote: On 8/11/14, 10:19 AM, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine Oh. I thought it was a way to conceal you were eating fatty food and adding carcinogens to them. Who started this thread, anyway, some dork who couldn't spell pork? Waaaaahhhh, what a ****in' pussy.... Holy ****, you have more chins than the Mormon Tabernacle Chior... so don't be talking to us about how we eat.. LOL! Your post was about the "taste" and "basic flavor". To be honest these days "soul food" is far healthier than the traditional recopies. We had a few old black ladies behind us in DC who cooked the real deal. Lots of lard, organ meat and cuts you don't find at the Giant. The strange thing is that when my father talked to Sid Epstein, the owner of the Normandy Market (our local grocery) he was told that the actual profit margin on that stuff was higher than it was on steaks. These days ribs are pretty lean (particularly St Louis cut) and when you slow cook them, you are not getting much in the way of carcinogens. Same is true of the pulled "pord" ;-) All pork is getting pretty lean these days, to the point that pork loin is too dry to eat if you are not careful how you cook it. |
Pulled Pord - Here it is!
KC wrote:
On 8/11/2014 8:25 PM, Earl wrote: KC wrote: They do if you mix in wet Hickory chips... No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. You want to get as much smoke into the meat as early as possible. Once it's "sealed" the benefit is diminished. There are also discussions that wet smoking woods add a bitter taste. I smoke the hell out of brisket and pork shoulders immediately and never add any more for the 12-16 hour process. |
Pulled Pord - Here it is!
KC wrote:
On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... The point of smoking meat is to impart smoke. There is plenty of moisture in the meat at that point. |
Pulled Pord - Here it is!
Califbill wrote:
wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. They smoke better. As to cleaning the smoke chamber of the Brinkman, I shoot some starter in to the area and burn off the grease, It will smoke longer, not better. |
Pulled Pord - Here it is!
Califbill wrote:
"F.O.A.D." wrote: On 8/12/14, 10:37 AM, wrote: On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Over 100c The chips are right over the fire, if not actually on fire so the temperature is a lot higher than the overall cooking box temperature. Several hundred degrees anyway. What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. And the altitude. |
Pulled Pord - Here it is!
On 8/12/2014 8:23 PM, Earl wrote:
KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... The point of smoking meat is to impart smoke. There is plenty of moisture in the meat at that point. Awesome, I might not try it any time soon :) |
Pulled Pord - Here it is!
On Tue, 12 Aug 2014 20:03:47 -0400, wrote:
On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote: On 8/11/14, 10:19 AM, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine Oh. I thought it was a way to conceal you were eating fatty food and adding carcinogens to them. Who started this thread, anyway, some dork who couldn't spell pork? Your post was about the "taste" and "basic flavor". To be honest these days "soul food" is far healthier than the traditional recopies. We had a few old black ladies behind us in DC who cooked the real deal. Lots of lard, organ meat and cuts you don't find at the Giant. The strange thing is that when my father talked to Sid Epstein, the owner of the Normandy Market (our local grocery) he was told that the actual profit margin on that stuff was higher than it was on steaks. These days ribs are pretty lean (particularly St Louis cut) and when you slow cook them, you are not getting much in the way of carcinogens. Same is true of the pulled "pord" ;-) All pork is getting pretty lean these days, to the point that pork loin is too dry to eat if you are not careful how you cook it. Actually, that was a spelling boo-boo. The original post was about pulling your *pud*. |
Pulled Pord - Here it is!
On Tue, 12 Aug 2014 20:21:09 -0400, Earl wrote:
KC wrote: On 8/11/2014 8:25 PM, Earl wrote: KC wrote: They do if you mix in wet Hickory chips... No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. You want to get as much smoke into the meat as early as possible. Once it's "sealed" the benefit is diminished. There are also discussions that wet smoking woods add a bitter taste. I smoke the hell out of brisket and pork shoulders immediately and never add any more for the 12-16 hour process. Yup, I'm also a believer that more wood after the first hour is a waste. |
Pulled Pord - Here it is!
On Tue, 12 Aug 2014 19:47:34 -0400, wrote:
On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco wrote: On Sun, 10 Aug 2014 23:13:13 -0400, wrote: I have a Brinkman smoker the shed but it is such a PITA to clean I seldom use it Clean? Do you mean the racks and water pan? Are you talking about one of these? http://tinyurl.com/lltv5bk I don't think they're much of a hassle. I clean the racks and pan whenever I'm ready to smoke something, and just carry the meat out on the racks. Haven't gotten any food poisoning yet. I guess I don't like to store them with bits of meat on them. I also like to get most of the crud out of the can itself. I've not noticed any crud in the can itself. Maybe I just try to keep my meat centered a bit more. |
Pulled Pord - Here it is!
On 8/12/2014 8:21 PM, Earl wrote:
KC wrote: On 8/11/2014 8:25 PM, Earl wrote: KC wrote: They do if you mix in wet Hickory chips... No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. You want to get as much smoke into the meat as early as possible. Once it's "sealed" the benefit is diminished. There are also discussions that wet smoking woods add a bitter taste. I smoke the hell out of brisket and pork shoulders immediately and never add any more for the 12-16 hour process. All great points, but to be honest I just don't bother answering harrold2 when he is just looking to stir **** up.... that's why I gave the smart ass answer... just sayin' :) |
Pulled Pord - Here it is!
On 8/12/2014 6:25 PM, Earl wrote:
Califbill wrote: "F.O.A.D." wrote: On 8/12/14, 10:37 AM, wrote: On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d wrote: On 8/11/2014 10:56 PM, KC wrote: On 8/11/2014 10:43 PM, wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. I think a bit of steam helps infuse the meat too... what temp are you running to make steam? Over 100c The chips are right over the fire, if not actually on fire so the temperature is a lot higher than the overall cooking box temperature. Several hundred degrees anyway. What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. And the altitude. Thar ya go. I wonder why smart ass Harry didn't know that? -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
On Tue, 12 Aug 2014 21:12:05 -0600, H*a*r*r*o*l*d
wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. And the altitude. Thar ya go. I wonder why smart ass Harry didn't know that? === He majored in Basket Weaving and Olde English Literature. |
Pulled Pord - Here it is!
wrote:
On Tue, 12 Aug 2014 20:31:57 -0400, Poco Loco wrote: On Tue, 12 Aug 2014 19:47:34 -0400, wrote: On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco wrote: On Sun, 10 Aug 2014 23:13:13 -0400, wrote: I have a Brinkman smoker the shed but it is such a PITA to clean I seldom use it Clean? Do you mean the racks and water pan? Are you talking about one of these? http://tinyurl.com/lltv5bk I don't think they're much of a hassle. I clean the racks and pan whenever I'm ready to smoke something, and just carry the meat out on the racks. Haven't gotten any food poisoning yet. I guess I don't like to store them with bits of meat on them. I also like to get most of the crud out of the can itself. I've not noticed any crud in the can itself. Maybe I just try to keep my meat centered a bit more. I seem to get a greasy smoky coating on the inside that smells up wherever I keep it. I have one of these. http://www.lowes.com/pd_551862-451-1...&kpid=50213399 |
Pulled Pord - Here it is!
Poco Loco wrote:
On Tue, 12 Aug 2014 19:47:34 -0400, wrote: On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco wrote: On Sun, 10 Aug 2014 23:13:13 -0400, wrote: I have a Brinkman smoker the shed but it is such a PITA to clean I seldom use it Clean? Do you mean the racks and water pan? Are you talking about one of these? http://tinyurl.com/lltv5bk I don't think they're much of a hassle. I clean the racks and pan whenever I'm ready to smoke something, and just carry the meat out on the racks. Haven't gotten any food poisoning yet. I guess I don't like to store them with bits of meat on them. I also like to get most of the crud out of the can itself. I've not noticed any crud in the can itself. Maybe I just try to keep my meat centered a bit more. I have an offset smoker. Not he electric can and rack smoker. Small fire box on the end, and an about 30 gallon barrel where the meat sits. So smoke and hear get to the meat, but is not over a fire. And keep the temps low in the offset part. |
Pulled Pord - Here it is!
Earl wrote:
Califbill wrote: wrote: On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. They smoke better. As to cleaning the smoke chamber of the Brinkman, I shoot some starter in to the area and burn off the grease, It will smoke longer, not better. They smoke instead of flame. |
Pulled Pord - Here it is!
wrote:
On Tue, 12 Aug 2014 11:54:15 -0500, Califbill wrote: "F.O.A.D." wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Yup with "up" being the operative word. It will be 205 on a mountain in North Carolina, around 200f in Denver and ~187 on the top of the mountain in Jackson. Harry is a liberal arts major. Probably never had to take science courses. |
Pulled Pord - Here it is!
On 8/12/14, 8:18 PM, KC wrote:
On 8/12/2014 8:03 PM, wrote: On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote: On 8/11/14, 10:19 AM, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine Oh. I thought it was a way to conceal you were eating fatty food and adding carcinogens to them. Who started this thread, anyway, some dork who couldn't spell pork? Waaaaahhhh, what a ****in' pussy.... Holy ****, you have more chins than the Mormon Tabernacle Chior... so don't be talking to us about how we eat.. LOL! You really are an ignorant ass. You've never seen me, you've never even seen a photo of me, and you have no idea what I look like. You, on the other hand, have your photos pasted all over Facebook and what you look like most of all is an unkempt little troll who is aging badly, with scraggly hair, a bad complexion, and raggedy clothes. You look like one of the homeless souls who hawks newspapers in the morning on the busy street corners in Washington, D.C. Actually, you don't. Those poor fellows have jobs. You can't get a job. |
Pulled Pord - Here it is!
On 8/12/14, 7:47 PM, wrote:
Haven't gotten any food poisoning yet. ***** The world waits patiently... |
Pulled Pord - Here it is!
On 8/12/14, 8:29 PM, Poco Loco wrote:
On Tue, 12 Aug 2014 20:03:47 -0400, wrote: On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote: On 8/11/14, 10:19 AM, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine Oh. I thought it was a way to conceal you were eating fatty food and adding carcinogens to them. Who started this thread, anyway, some dork who couldn't spell pork? Your post was about the "taste" and "basic flavor". To be honest these days "soul food" is far healthier than the traditional recopies. We had a few old black ladies behind us in DC who cooked the real deal. Lots of lard, organ meat and cuts you don't find at the Giant. The strange thing is that when my father talked to Sid Epstein, the owner of the Normandy Market (our local grocery) he was told that the actual profit margin on that stuff was higher than it was on steaks. These days ribs are pretty lean (particularly St Louis cut) and when you slow cook them, you are not getting much in the way of carcinogens. Same is true of the pulled "pord" ;-) All pork is getting pretty lean these days, to the point that pork loin is too dry to eat if you are not careful how you cook it. Actually, that was a spelling boo-boo. The original post was about pulling your *pud*. How many decades has it been since anyone of the opposite gender pulled your pud, Johnny the Racist? |
Pulled Pord - Here it is!
On 8/12/14, 10:18 PM, wrote:
On Tue, 12 Aug 2014 20:31:57 -0400, Poco Loco wrote: On Tue, 12 Aug 2014 19:47:34 -0400, wrote: On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco wrote: On Sun, 10 Aug 2014 23:13:13 -0400, wrote: I have a Brinkman smoker the shed but it is such a PITA to clean I seldom use it Clean? Do you mean the racks and water pan? Are you talking about one of these? http://tinyurl.com/lltv5bk I don't think they're much of a hassle. I clean the racks and pan whenever I'm ready to smoke something, and just carry the meat out on the racks. Haven't gotten any food poisoning yet. I guess I don't like to store them with bits of meat on them. I also like to get most of the crud out of the can itself. I've not noticed any crud in the can itself. Maybe I just try to keep my meat centered a bit more. I seem to get a greasy smoky coating on the inside that smells up wherever I keep it. Ahh, greasy, smoky food...good for ya! |
Pulled Pord - Here it is!
On 8/13/14, 1:08 AM, Califbill wrote:
wrote: On Tue, 12 Aug 2014 11:54:15 -0500, Califbill wrote: "F.O.A.D." wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Yup with "up" being the operative word. It will be 205 on a mountain in North Carolina, around 200f in Denver and ~187 on the top of the mountain in Jackson. Harry is a liberal arts major. Probably never had to take science courses. D'oh. You still don't know what comprises the "liberal arts." Ignorant ass. Water boils at 212 degrees Fahrenheit at sea level, whether you are in Florida, Ocean City, Maryland, or on the beach in Milford, Connecticut. |
Pulled Pord - Here it is!
On 8/13/2014 8:32 AM, F.O.A.D. wrote:
On 8/13/14, 1:08 AM, Califbill wrote: wrote: On Tue, 12 Aug 2014 11:54:15 -0500, Califbill wrote: "F.O.A.D." wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Yup with "up" being the operative word. It will be 205 on a mountain in North Carolina, around 200f in Denver and ~187 on the top of the mountain in Jackson. Harry is a liberal arts major. Probably never had to take science courses. D'oh. You still don't know what comprises the "liberal arts." Ignorant ass. Water boils at 212 degrees Fahrenheit at sea level, whether you are in Florida, Ocean City, Maryland, or on the beach in Milford, Connecticut. Only if the barometric (or atmospheric) pressure is exactly the same at each location .... which is very unlikely. The differences in boiling point temperatures will be very small, but not exactly the same. An area in a "low" (pressure) area will have a lower boiling point than a high pressure zone. |
Pulled Pord - Here it is!
Richard, we proved that in science class while boiling water on a humid, 90 degree day outside and using the exact same techniques in a cool dry air conditioned room. The boiling temps were slightly different.
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Pulled Pord - Here it is!
On 8/13/2014 5:52 AM, F.O.A.D. wrote:
On 8/12/14, 8:18 PM, KC wrote: On 8/12/2014 8:03 PM, wrote: On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote: On 8/11/14, 10:19 AM, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine Oh. I thought it was a way to conceal you were eating fatty food and adding carcinogens to them. Who started this thread, anyway, some dork who couldn't spell pork? Waaaaahhhh, what a ****in' pussy.... Holy ****, you have more chins than the Mormon Tabernacle Chior... so don't be talking to us about how we eat.. LOL! You really are an ignorant ass. You've never seen me, you've never even seen a photo of me, and you have no idea what I look like. You, on the other hand, have your photos pasted all over Facebook and what you look like most of all is an unkempt little troll who is aging badly, with scraggly hair, a bad complexion, and raggedy clothes. You look like one of the homeless souls who hawks newspapers in the morning on the busy street corners in Washington, D.C. Actually, you don't. Those poor fellows have jobs. You can't get a job. You post pictures of all the objects you are proud of, including your wife. But I see none of that twin screw whatever it is, or your countenance. It doesn't take a shrink to figure that out. -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
On 8/13/2014 6:32 AM, F.O.A.D. wrote:
On 8/13/14, 1:08 AM, Califbill wrote: wrote: On Tue, 12 Aug 2014 11:54:15 -0500, Califbill wrote: "F.O.A.D." wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Yup with "up" being the operative word. It will be 205 on a mountain in North Carolina, around 200f in Denver and ~187 on the top of the mountain in Jackson. Harry is a liberal arts major. Probably never had to take science courses. D'oh. You still don't know what comprises the "liberal arts." Ignorant ass. Water boils at 212 degrees Fahrenheit at sea level, whether you are in Florida, Ocean City, Maryland, or on the beach in Milford, Connecticut. Geeze, it took you long enough to look that up. -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
On 8/13/2014 7:03 AM, Mr. Luddite wrote:
On 8/13/2014 8:32 AM, F.O.A.D. wrote: On 8/13/14, 1:08 AM, Califbill wrote: wrote: On Tue, 12 Aug 2014 11:54:15 -0500, Califbill wrote: "F.O.A.D." wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Yup with "up" being the operative word. It will be 205 on a mountain in North Carolina, around 200f in Denver and ~187 on the top of the mountain in Jackson. Harry is a liberal arts major. Probably never had to take science courses. D'oh. You still don't know what comprises the "liberal arts." Ignorant ass. Water boils at 212 degrees Fahrenheit at sea level, whether you are in Florida, Ocean City, Maryland, or on the beach in Milford, Connecticut. Only if the barometric (or atmospheric) pressure is exactly the same at each location .... which is very unlikely. The differences in boiling point temperatures will be very small, but not exactly the same. An area in a "low" (pressure) area will have a lower boiling point than a high pressure zone. You don't have to pick nits to show that Krause is a dummy. ;-) -- "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them". Thomas Jefferson |
Pulled Pord - Here it is!
On Wed, 13 Aug 2014 07:41:04 -0600, H*a*r*r*o*l*d
wrote: You post pictures of all the objects you are proud of, including your wife. But I see none of that twin screw whatever it is, or your countenance. It doesn't take a shrink to figure that out. === The closest Harry has been to a twin screw is his two bankruptcies and the creditors left in his wake. |
Pulled Pord - Here it is!
On 8/13/2014 9:03 AM, Mr. Luddite wrote:
On 8/13/2014 8:32 AM, F.O.A.D. wrote: On 8/13/14, 1:08 AM, Califbill wrote: wrote: On Tue, 12 Aug 2014 11:54:15 -0500, Califbill wrote: "F.O.A.D." wrote: What? Water turns to steam at the same temp in Florida as it does up north? Amazing! Depends where up north. Yup with "up" being the operative word. It will be 205 on a mountain in North Carolina, around 200f in Denver and ~187 on the top of the mountain in Jackson. Harry is a liberal arts major. Probably never had to take science courses. D'oh. You still don't know what comprises the "liberal arts." Ignorant ass. Water boils at 212 degrees Fahrenheit at sea level, whether you are in Florida, Ocean City, Maryland, or on the beach in Milford, Connecticut. Only if the barometric (or atmospheric) pressure is exactly the same at each location .... which is very unlikely. The differences in boiling point temperatures will be very small, but not exactly the same. An area in a "low" (pressure) area will have a lower boiling point than a high pressure zone. .....this is exactly why I didn't answer/don't answer harrold2 questinos...LOL! Hot firebox, wet chips, steam.... :) |
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