454 pts · March 31, 2014
This was my New Years Day 2024. As hard as this was to read, thanks for sharing @op. You captured it perfectly. I’m sorry for your loss.
Hey @op, why hide the plate? You have a duty to inform the public of the location of this ignorance so that we are informed if the threat to our public safety… this is wild.
https://juneoven.com/
For those who want to know the make of the toaster: https://juneoven.com/
Same message, but not a copy. Look at the smile, the upper case Y in ‘your’, etc - who was the seller? Lots of resellers carry the Ludos.
Wrap in butcher paper and put back on grill until internal temp hits 202. Then rest it wrapped in towels in a cooler until ready to eat.
Not gonna argue with ya, but I need the ease of the temp control on a pellet. I wouldn’t use charcoal bc I’d get so frustrated.
1st time using it. Disappointed. Didn’t keep burning. I wanted to add some extra smoke flavor to what I get from the pellet grill (Yoder)
12
As opposed to being crazy and wasting all that food that wouldn’t get eaten if I made a ‘big amount’?
No - did 8 - this was just 1 that was really paying attention too bc it was the best looking one.
Lumberjack Competition Blend, which is a blend of maple, hickory, & cherry.
And by effort I’d like to be clear that it was 5 minutes using Apple Clips while in the bathroom.
I’m bored AF. New smoker. Playing around.
It wasn’t a recipe! I was just sharing my damn dinner. I ain’t trying to teach ppl how to cook, I’m just learning myself.
Took these an hour to get to 135.
Since 2011 the FDA guideline has been 145. If you pull them at 140 and let them rest for 10 mins while tented with foil you get to 145.
Always cook to internal temp of the meat. With pork at least 140. Put these on the sear at 135 to finish. And it wasn’t a recipe, asshole.
It was fully cooked to an internal temp of 160 - used a temp probe (FireBoard) and was thoroughly cooked when we cut into it.
It’s not easy to get the crawfish fat, which is far better than the butter but hella more work.
Trust me... it can ALWAYS be worse at the house. ?
3D printer and some home ‘modifications’ and you’ve got a mini Air Force.
Thanks for this. I thought ‘wow, great idea!’ then saw this. This is good internet. Much appreciation.
Yes?
Well hell, I hadn’t thought about the inflation aspect... I’d try to explain it but fear I’d butcher it for others. Anyone more confident?
So if you’re so inclined go ahead and make their day. Yeah, they’ll call you a sucker, but there’s some irony there...
I’m sorry to hear that. #F*ckCancer
This was my New Years Day 2024. As hard as this was to read, thanks for sharing @op. You captured it perfectly. I’m sorry for your loss.
Hey @op, why hide the plate? You have a duty to inform the public of the location of this ignorance so that we are informed if the threat to our public safety… this is wild.
https://juneoven.com/
https://juneoven.com/
For those who want to know the make of the toaster: https://juneoven.com/
Same message, but not a copy. Look at the smile, the upper case Y in ‘your’, etc - who was the seller? Lots of resellers carry the Ludos.
Wrap in butcher paper and put back on grill until internal temp hits 202. Then rest it wrapped in towels in a cooler until ready to eat.
Not gonna argue with ya, but I need the ease of the temp control on a pellet. I wouldn’t use charcoal bc I’d get so frustrated.
1st time using it. Disappointed. Didn’t keep burning. I wanted to add some extra smoke flavor to what I get from the pellet grill (Yoder)
12
As opposed to being crazy and wasting all that food that wouldn’t get eaten if I made a ‘big amount’?
No - did 8 - this was just 1 that was really paying attention too bc it was the best looking one.
Lumberjack Competition Blend, which is a blend of maple, hickory, & cherry.
And by effort I’d like to be clear that it was 5 minutes using Apple Clips while in the bathroom.
I’m bored AF. New smoker. Playing around.
It wasn’t a recipe! I was just sharing my damn dinner. I ain’t trying to teach ppl how to cook, I’m just learning myself.
Took these an hour to get to 135.
Since 2011 the FDA guideline has been 145. If you pull them at 140 and let them rest for 10 mins while tented with foil you get to 145.
Always cook to internal temp of the meat. With pork at least 140. Put these on the sear at 135 to finish. And it wasn’t a recipe, asshole.
It was fully cooked to an internal temp of 160 - used a temp probe (FireBoard) and was thoroughly cooked when we cut into it.
It’s not easy to get the crawfish fat, which is far better than the butter but hella more work.
Trust me... it can ALWAYS be worse at the house. ?
3D printer and some home ‘modifications’ and you’ve got a mini Air Force.
Thanks for this. I thought ‘wow, great idea!’ then saw this. This is good internet. Much appreciation.
Yes?
Well hell, I hadn’t thought about the inflation aspect... I’d try to explain it but fear I’d butcher it for others. Anyone more confident?
So if you’re so inclined go ahead and make their day. Yeah, they’ll call you a sucker, but there’s some irony there...
I’m sorry to hear that. #F*ckCancer