Pulled Pord - Here it is!
 

On 8/13/2014 10:05 AM, Wayne.B wrote:
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.


LOL! He really is something huh.. Owes people money but brags about his
Apple overprices junk, clothes, cars, boats... while the people he stole
from struggle to make up for his crimes, and his no class wife goes
right along with it... What a couple of pieces of ****...

Pulled Pord - Here it is!
 

"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.

As I said, where up north. Not a lot of mountain in Florida, but up north,
there are.

Pulled Pord - Here it is!
 

Wayne.B wrote:
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.
Nice!

Pulled Pord - Here it is!
 

KC wrote:
On 8/13/2014 10:05 AM, Wayne.B wrote:
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.


LOL! He really is something huh.. Owes people money but brags about
his Apple overprices junk, clothes, cars, boats... while the people he
stole from struggle to make up for his crimes, and his no class wife
goes right along with it... What a couple of pieces of ****...

No response = admission of guilt.

Pulled Pord - Here it is!
 

On Wed, 13 Aug 2014 00:08:37 -0500, Califbill wrote:

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

Nice. I've often thought of getting one, but have been satisfied enough with the Brinkman that I've
not done so.

Pulled Pord - Here it is!
 

On Monday, August 11, 2014 9:53:14 AM UTC-4, Tim wrote:
One small advantage I have concerning grill cooking is by having an old farm is having an abundance of good flavor woods like Apple, wild cherry, plumb, hickory, pear, persimmon, and grape. There's a local that cherry smokes jam for the local Lions club fund raiser. Just talking with him I offered to donate some cherry. He thought that was generous and told him to bring his pick up and I'd fix him right up. A couple weeks ago he went away with a heaping pick up full of cured wild cherry. Good wood for a good cause.

While at Gettysburg this past week a friend mentioned he had some cherry he'd brought to use as firewood. I traded him a some oak for the cherry. Will cut the cherry up for the smoker. Can't wait to try it.

Pulled Pord - Here it is!
 

On Tuesday, August 12, 2014 8:21:09 PM UTC-4, 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.

Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

Pulled Pord - Here it is!
 

On Wed, 13 Aug 2014 00:08:37 -0500, Califbill wrote:

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.

One advantage to the electric burner is the lack of flame. The chips go in a pan which sits on the
burner. Lots of smoke, but no flame.

Pulled Pord - Here it is!
 

On Wed, 13 Aug 2014 07:41:04 -0600, H*a*r*r*o*l*d wrote:

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've seen him. He has no business putting down the physique of anyone.

Pulled Pord - Here it is!
 

John H wrote:
On Tuesday, August 12, 2014 8:21:09 PM UTC-4, 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.
Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

There's very good info he

http://virtualweberbullet.com/brisket2.html