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Dutch

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Posts posted by Dutch

  1. 3 minutes ago, hayden_horn said:

    this is croatia's third ET game in a row, yeah? think that might play a part?

    they were playing inspired there at the end, and didn't look tired

    You would think, but England looked the side with lead legs the final 30 minutes.  It'll be interesting to see how each team comes out of the break.

  2. Great series, great writing, great characters.  But no mention yet of Joan Holloway? Am I the only one who occasionally wishes this series had aired on HBO?  Because, well, a "True Detective Season 1 Episode Two-esque Scene" with Joan Holloway, well, I've been to my bunk often at the thought...

     

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  3. “Perhaps it's time you tried a new profession.”

    “Huh? 

    What I mean is, you don't seem to be a very good thief; maybe you should try something else.”

    Yeah, well, what the hell you know about it, Capone? What are you in for? 

    Me? My lawyer fucked me. Everybody's innocent in here. Don't you know that?”

  4. 6 hours ago, kopp0e said:

    Other than Florida State (or NC State), it could be argued that Iowa State is the best "state" football team in all of division 1...

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    I'll second what South Austin said.  I'm no fan of the Bucknuts, but, well, just have a look.

     

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    • Haha 1
  5. 45 minutes ago, Chilly Water said:

    My biggest problem is finding a good knife that slices the ribs clean instead of tearing. Any suggestions?

    Use a sharp boning knife.  Champ suggested this to me on TOS, and it works really well.

  6. There isn’t much better than a properly smoked pork spare rib. I like this thread.

    My WSM spares were ending up overdone/mushy when I used 3-2-1. This last time, however, they came out perfect. Three hours on the smoke @ 240-ish, then wrapped till they started to feel loose but not floppy (ended up being 1hr in the foil, but this rack was only 2.75 lbs). I then sauced with Stubbs Sweet Mesquite and put them back on for 1hr. They were awesome. Perfect bitethrough, tender but not falling off the bone, and great flavor.

    I’ve also been liking Meathead’s Memphis Dust on ribs (though I add some kosher salt to it) here recently. Good flavor and makes a good bark.

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    • Like 3
  7. One 

    10 hours ago, Chico_SA said:

    Going to try to put together and season my new WSM tomorrow.  Any suggestions on a seasoning method? I was thinking about using this one but welcome y'alls input.

    http://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/

    When I got my WSM, I read anything and everything about it and seriously debated using Soo's seasoning method that you listed.  In the end, I'm too lazy to do three trial runs.  So I burned two full chimneys (one lit, one not) of KBB and fiddled with the dampers a bit, just to get the hang of temp control, then let it run wide.  My first "real cook" was a pork shoulder, which is a great way to christen a WSM.  They're nearly impossible to mess up, full of grease that does the seasoning work, and taste great.

  8. Go ahead. Skin it. Skin that smokewagon and see what happens. 

    I’m gettin tired of your gas, now jerk that pistol and go to work. I said throw down, boy. Well, are you gonna do somethin’ or just stand there n’ bleed?

    Some dude: “Doc, why the hell are you doin this? You aughta be in bed.”

    Doc: “Wyatt Earp is my friend.”

    Some dude: “Hell, I got lots a friends.”

    Doc: “I don’t.”

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