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  • Posts

    • Great Job.  Looks amazing. nothing brings people together like great food   What I have done in the past was smoke the meats for 2 to 3 hours then transfer to the oven to finish the cook to free up the smoker.  meats stop taking on significant smoke at about the 2 hour mark.  Was able to significantly up production.   Looks like you can start a BBQ team with your hockey team
    • It's amazing how being sick for several days can get you off your game.   I came down with a sinus cold on Saturday and it has affected my running up until today.  I ran every day but I ran short on Sunday, Monday, Tuesday, Wednesday, and Thursday just so I could keep my running every day resolution in place.  I am off pace for my February goal of 140 miles by quite a bit.  I won't be able to make it up.  I am just about dead even on my 1600 mile goal for the year.  I will try to up my goal in March.  I am trying to up my daily average just a little each month.  I was shooting for a 4.65 mile average each day this month and being sick has downed my average to 4.19 per day for the month.  I can make up some of it but not all of it.  I will set the March target to 4.8 miles per day / 148 miles for the month.  
    • I'm going to fire up the new Acorn Kamado today. Temp is supposed to be in high 60's and tomorrow afternoon in the 30's with some snow and gusts to 50 mph. Any tips on curing and burning off the oils?
    • I need to get the stone smoke diffuser! Smoke butts, chickens, and ribs alot.

      Sent from my SM-N910V using Tapatalk

    • Love their sausages.  Being that my wife is Jewish, I don't get to eat a lot of pork at the house because she obviously wont be eating it with me.  When she is out of town, I'll sometime get some of their Portuguese pork linguica!
    • Always said food can bridge cultures! Good looking spread.   Garvin