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fbov last won the day on April 18 2019

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About fbov

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    Bushnell's Basin, NY
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  • Grill
    Kamado Joe

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  1. The odd run here was cheese, chicken and pork. The beef case was full, but you couldn't make a bacon cheeseburger. Curious to see the economic impact when no one buys toilet paper for several years. As to which way the curve goes, remember the US just started testing. Expectations should be low. Become informed and you may find yourself buying in to what's being done. It's not that extreme compared with the alternatives. To see where we fit in the world, browse this link. https://www.worldometers.info/coronavirus/ I will pray that the foolish among us will learn from the Italians. Stay well, Frank
  2. This is what's dangerous. You're not an informed opinion, John. In the last hour, I heard Dr. Mehmet Oz say the only good thing about this bat-based virus is that it can't mutate to higher contagiousness. It's already at the top of the contagion list. Per Dr. Oz (and several other news outlets), Italy is seeing an 8% mortality rate while South Korea is seeing 0.7% mortality. Citizen actions matters! Italy is paying a terrible price for its flippancy. There will be a lot to learn when this is over, but medical science isn't new to monitoring coronavirus. Recall that SARS was CoVid-02; there are new coronaviruses every year and new flu shots to address the ones we see coming. The infrastructure's in place, it just takes time. this one came too fast. There's a reason they call this NOVEL coronavirus. Stay well, Frank
  3. I quoted the political part... this is no time for fake news. If you disagree, I know someone who's shown the world he's willing to shake your hand, AMA. Stay well, Frank
  4. Mine's also stored in the garage an there's a bit of a step transitioning to the asphalt. The thing you have to remember is that these things are heavy. To tip it over, you have to lift it. Roll slowly and avoid ramps and there's little risk. Have fun, Frank
  5. Got any data behind this pair of dangerous and false assertions? This is no time for fake news. The CDC says CoVid-19 is 10x more lethal than influenza under best medical care, and data I've seen says 100x more lethal without medical care. I am well aware this is right-wing territory, with lots of MAGA hats and strong belief in things like inaugural crowd size. I join many Americans in watching our top leader speak in public, shaking hands, standing close to others, and focusing on the economic impact of the pandemic. Thankfully, America's medical establishment is willing to tell a different story. When America sees the President cowering, and medical leaders predicting widespread infection with great certainty, you can't blame the American people for being confused. The irony is that polls show Republicans are "following their leader" and not taking necessary precautions. This is beyond foolish for a group that includes a lot of old folks, Covid-19's most at-risk population. Toilet paper and ideology won't help with this one. Stay well, Frank
  6. How many times have you done this? How did the cook turn out? If you're a new owner, there are a million things that could be going on. Most posters on this forum have used these things for years, and have a process they follow, with resulting expectations for how the fire will grow and come up to cooking temperature. What's your process? There are also expectations when opening the lid. Most of us see temps rise, as fresh air floods the oxygen-starved interior. If you add food near a temperature probe, the opposite happens even as the fire is getting hotter. That's why you give the dome thermometer probe some clearance. I use multiple remote probes in various places, and they all read differently. Finally, don't expect to become an expert. After years doing this, I learned a few things on my last cook. It was a subtle thing... I let the temp drop lower than normal, and the cook went too long. My bad, but that's the price of learning! HAve fun, Frank
  7. Two things. Beef has a tradeoff; tender cuts have less flavor. Sirloin is a sweet spot with flavor in a fairly tender cut. But it's tenderness depends on how it's served... Beef has a grain; cut across the grain it's tender. Cut with the grain and it's not. We can ignore this fact in tender cuts; for the flavorful cuts, like sirloin, it's very noticeable. Brisket is the poster child for cut direction... and it's easy to see the grain. Sirloin may need a slice to reveal what's inside. In this case, the cross-cut direction was parallel the fat cap, not across it. Easy to see this in slices; hard to see when whole. Have fun, Frank
  8. You're two weeks late... it makes a great present!
  9. Yeah, cook it to 195F internal. I just did beef shoulder for "pulled beef." Had to mince the crusty bits. Last tri-tip was sous vide and sear, so a different type of crust. When smoking "tender" meats (to ~140-150F internal), you get darkening and flavor, but you'll be overdone before you get a crust in my experience. Have fun, Frank
  10. I did too, you're not alone, and it's not your technique. It's air leaks. Some folks have vents that seal better than mine did; 275F is the practical minimum... perfect for ribs. I fixed it by getting a ceramic, at many times the price, I will admit. Akorns are a great value. Have fun, Frank
  11. To make them at the same time, I suggest that you "smoke roast" the ribs at 275-300F to get the wings crisp. Ribs can take the heat, and will cook faster than the times you quote. Watch for the bones to get loose. Wings will be done first, but I suggest you take them off until the ribs are done. Them I sauce the wings and crank the grill up high so a few more minutes at high heat warms the wings and sets the sauce. No matter the plan, the cook may not be perfect, but the food will be perfectly edible, and likely delectable. Have fun, Frank
  12. You took it off a 225F cooker, right? No carryover cooking to worry about, just get it in the 200-205F sweet spot and keep it there for a while. I normally aim for no higher than 205F, so it's hard to "overcook" but keep it at or above 200F for a few hours. I did a flat Sunday-Monday, and it never got over 200, but it spent hours there. Came out wonderfully. Simply put, I can't see how you can "over-rest" a brisket. My thermometers tell me there's no carryover coming out of a 225F smoker, so take it out when it's done and allow to cool only as fast as I need it to. That can include holding it in a 150F oven if I'm not serving for a long while. Wrapped, it won't dry out. Have fun, Frank
  13. Questions... what cut of pork? how big's the fire? how do you drop the temperature? Pork like @Rob_grill_apprenticedescribes uses a lot of distance between food and coals to keep dripping flares for affecting the meat. A smaller fire under the meat that you tend over the course of the cook might allow something similar? Kamados are for experimenting! HAve fun, Frank who did pasteurized bacon and smoked turkey last night.
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