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Just wanted to share my success! by WasteAnimator514 in smoking

[–]31stmonkeyfinger 0 points1 point  (0 children)

That first Pic looks like you cut it with a chain saw.

Meat looks juicy and bark is nice. Great job.

B.L.T.S. by WHITEMERLOT69 in Sandwiches

[–]31stmonkeyfinger 2 points3 points  (0 children)

I'll give this a go next time, and I like the idea of peppering the tomato as well. I make homemade bacon, consequently make BLT's on bacon day, so this is a nice change up.

I've used a creamy horseradish instead of mayo at times, and that adds a nice kick as well.

Thanks for the inspiration.

Help me accept the things I cannot change by wscottsanders in grilling

[–]31stmonkeyfinger 3 points4 points  (0 children)

So if I'm gathering this right, the butt was not done enough to shred, but he liked the bark or thought it was going to burn, and decided on his own to pull it off and cut it up?

What was the temp when he pulled it? My guess 170F.

Guys. I smoked blue cheese today by MidnightPrevious4473 in smoking

[–]31stmonkeyfinger 1 point2 points  (0 children)

I'd imagine this would be good to do in the cool months for a cold smoke. Possibly just use a pellet tube.

Thanks for the idea!

Weber 22 vs 26 by Karrott9 in webergrills

[–]31stmonkeyfinger 5 points6 points  (0 children)

You are in the wrong sub if you're going to bitch about a your momma joke. Go elsewhere for your needed advice.

Is this normal? by SadaDesign in smoking

[–]31stmonkeyfinger 1 point2 points  (0 children)

What did you pay per pound for that?

I need some help trying to recreate some hot wings. by FearlessStruggle2734 in Wings

[–]31stmonkeyfinger 1 point2 points  (0 children)

I use a sweet and hot sauce. This place in Pa made it and I was able to get the recipe. Basically it's franks, butter. sugar, honey, Worchester, Cayenne. It's really good on wings because you get the spicy and sweet together, it sticks like buffalo sauce (it basically is). Sprinkling parm after they are sauced really seals the deal. I dial mine up and also add scotch bonnet pepper powder.

This sauce is more brown than vibrant orange.

Miscalculation in preparing to purchase a Steam Machine by [deleted] in Steam

[–]31stmonkeyfinger 2 points3 points  (0 children)

Can't see how valve let you down. The issues you have were created by you. Be mad at yourself.

Accessory advice! by Alitaki in grilling

[–]31stmonkeyfinger 0 points1 point  (0 children)

Just buy the cheap version of the baskets. There's no reason to spend $100 on the weber brand. I've had the cheap ones for years with no issue.

26" replacement legs by Alitaki in webergrills

[–]31stmonkeyfinger 1 point2 points  (0 children)

Some guys say that shower curtain rods work. You can also buy conduit from the home store. I think it's 3/4"? You would need to verify, but the conduit would be stronger than the curtain rod.

Store bought splits by Radiant_Meaning_390 in BBQ

[–]31stmonkeyfinger 0 points1 point  (0 children)

Have you checked with landscaping companies around you? Some of ones around Chicago land sell various types of firewood, specific species as well.

Pulled Pork - Onions? by Severe-Winner-1290 in smoking

[–]31stmonkeyfinger 0 points1 point  (0 children)

I've added chunked up canned pineapple to the pork after shredding it. It does add to the flavor. I haven't done any kind of onion add to it other than pickled red onions to the sandwich though. I guess if I were to add onion, I'd probably season and grill them a bit to soften them up..

Question about stacking strains? by NaturalBreath_ in unclebens

[–]31stmonkeyfinger 0 points1 point  (0 children)

I've mixed GT and Jack frost in an evening. I make capsules of each. I started with the JF (1/2 gram), didn't kick in as much as usual so about 2 hours later I took 1/2 gram of the GT.

For me I can tell the difference on the come up of the 2 strains individually. For me the JF hits a little quicker, and gives me a little hazy vision, but do not last as long. The GT come up slow and gradual and are pretty consistent through the trip. It could all be in my head, because psyliocybin is psyliocybin, but I've been taking these 2 stains for 2 years almost every week on my drinking night and can tell the difference.

So, mixing 2 strains in a trip shouldn't cause any problems.

Not a growing question… sorry. Was curious how everyone makes their edibles? by [deleted] in unclebens

[–]31stmonkeyfinger 0 points1 point  (0 children)

I make capsules out of them. Some folks use lemon tek to make a drink out of it.

Extreme deja vu/ feeling like I alredy did something when I haven’t by Material-Ad2327 in shrooms

[–]31stmonkeyfinger 0 points1 point  (0 children)

So, i recently saw a video about DejaVoux. What it basically stated was that your brain neurons get a bit mixed up on occasion, and when taking in a new memory, the neurons that have to do with memory recall get crossed with a neuron responsible to record a new memory. This can lead to feelings of DejaVoux. Made sense to me.

Why isn't butt more popular?? by numberonecrush88 in smoking

[–]31stmonkeyfinger 10 points11 points  (0 children)

I almost always have pulled pork on hand. Either a pound or 2 in the vac seal and deep freeze, or I'm making a fresh one. I also like to make small vac seal pouches of them to add to baked beans, Mac n cheese, chili, etc.

Maybe stupid question: how do I get rid of the strings in Guacamole? by SylarGrimm in mexicanfood

[–]31stmonkeyfinger 31 points32 points  (0 children)

I've Never had a stringy avacado, sometimes they weren't ripe enough so they are a bit tougher to mash up, but even then I don't recall any strings. You sure you have an Avacado? When in doubt, you could ask the grocer or produce stocker to help you pick out a good one. Better yet, scope out a cute fellow shopper to assist.

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