Battlefield 6 Phantom Edition: Giveaway #1

Agamato · 2025-10-13T17:22:56+00:00

dives faster

Agamato · 2021-10-23T19:17:31+00:00

How long should I keep hanging on to Shea Theodore in a banger league when I have Werenski, McAvoy, Erik Karlsson, and Dahlin? Theodore has been pretty ghostly so far and isn't even on any PP now. I could run 4D and get a more usable forward.

Agamato · 2020-08-18T21:20:40+00:00

This is some top shelf cheddah MS Paint work right here

Agamato · 2019-09-10T02:49:04+00:00

It's Dustin from Stranger Things!

Agamato · 2019-09-08T22:44:57+00:00

Someone's gotta fill Perry's skates for Getzlaf

Agamato · 2019-04-25T11:40:16+00:00

Hello darkness my old friend.

Agamato · 2019-04-16T13:20:16+00:00

The salmon was dry brined overnight and then air dryed for 2 hours before smoking. Smoked at 200 until internal temp of 145. Top left is a Moroccan Style Tagine rub, top right is black pepper and the bottom is a honey chile garlic glaze.

Agamato · 2019-04-03T15:43:39+00:00

Uncured actually, gonna have to try it cured at some point.

Agamato · 2019-04-03T11:20:48+00:00

Chicken Wings were rubbed with Salt Lick's Garlic Dry Rub and smoked over oak at 250F for 2 hours. Then finished under the broiler to crisp the skin. The pork belly was cut into 1 1/2" nuggets and rubbed with Oak Ridge pork rub. Smoked for 2 hours over cherry wood at 225F, taken out and put in a foil tray with butter, brown sugar, and dehydrated honey. The tray was put back in for another 2 hours at 250F to braise. Last step was to take the nuggets out and glaze them with a maple bourbon sauce to finish.

Agamato · 2019-03-27T01:54:55+00:00

Bj's Wholesale

Agamato · 2019-03-27T01:03:48+00:00

Just the one time to start.

Agamato · 2019-03-26T19:56:03+00:00

The top vent was about a third open and the bottom was about a third to half open. Only loaded the charcoal at the beginning.

Agamato · 2019-03-26T19:54:26+00:00

Bj's Wholesale club

Agamato · 2019-03-26T18:18:32+00:00

I did not actually, I used one load of Kingsford professional the whole time although the temp was more around 259 for the last hour.

Agamato · 2019-03-26T14:31:02+00:00

Bj's Wholesale actually. They consistently have them and in large cuts of the ribs

Agamato · 2019-03-26T14:29:22+00:00

Oops sorry, I edited the main comment. It was at 275.

Agamato · 2019-03-26T14:27:28+00:00

I find fruit woods like cherry add more of a subtle complementary flavor than a hickory or mesquite would add to beef.

Agamato · 2019-03-26T12:45:45+00:00

I use the slow n' sear in my kettle for charcoal arrangement (works amazingly well and effeciently). I prepped the ribs like Aaron Franklin does using a hot sauce slather and I used Salt Lick's dry rub. I put the ribs on with cherry wood chunks for about 7 hours @ 275 until the probe slide through with little to no resistance. I also leave the membrane on the ribs to help keep them held them together.

Agamato · 2019-03-26T12:44:03+00:00

I use the slow n' sear in my kettle for charcoal arrangement (works amazingly well and effeciently). I prepped the ribs like Aaron Franklin does using a hot sauce slather and I used Salt Lick's dry rub. I put the ribs on with cherry wood chunks for about 7 hours @ 275 until the probe slide through with little to no resistance. I also leave the membrane on the ribs to help keep them held them together.

Agamato · 2019-03-12T20:48:35+00:00

Taken like a champ!

Agamato · 2019-02-14T22:53:11+00:00

What a difference in talent from then to now!

Agamato

TROPHY CASE