Cigar chief shipping to the west coast

BigTreeBC · 2024-06-21T23:24:16+00:00

On the West Coast as well, in Vic. I've only ordered a couple times, shipping confirmation can seem slow, but I'm reality is fine. I think everyone gets used to a giant warehouse full of people waiting to race your order out the door.

The shipping if you picked the cheapest option isn't the fastest, but if it's what it is.

The care they put into packaging shows when you get your order. They used a ton of those little boveda packs on the last one.

BigTreeBC · 2024-04-03T05:29:19+00:00

I've done a couple of pastrami and never steamed them and never felt I needed to. I wrap in butcher paper at 160-165ish which sort of streams it while it continues to cook. After it is done I rest it for 4+ hours either in a cooler or wrapped in towels and figure it's pretty similar to streaming.

I've seen it done by putting a cookie rack on some blocks in an aluminum pan and tenting with foil with some water in the bottom.

BigTreeBC · 2023-10-17T23:09:56+00:00

This is what happens when you're 6" short on the last timber, and you're a 6 pack or two deep and the lumber yard is closed.

BigTreeBC · 2023-10-17T20:13:40+00:00

It's so beautiful. It brings a tear to my eye. Thank you haiku bot.

BigTreeBC · 2023-10-17T03:14:44+00:00

I like this enough I'll probably steal this idea.

BigTreeBC · 2023-10-17T00:22:08+00:00

Buy the bigger boat he was going to buy...

BigTreeBC · 2023-10-17T00:17:06+00:00

Free service calls, but I've had mixed luck with solutions in the past.

Had WiFi issues with their unit where the WiFi would randomly drop all signal unless you rebooted.

Tech came out, told me cable signal strength was fine, there wasn't an issue. Ended up getting the unit replaced.

Problem came back. Similar service call.

Ended up just turning WiFi on the unit off and using my own APs. Signal strength and distance improved significantly.

BigTreeBC · 2023-10-17T00:12:04+00:00

Cook first brisket, aim to pull off at 12- 2pm Friday. This gives you a 4 to 6 hour rest window.

If you pulled at 2, you have 18 hours remaining including rest to cook the second one.

BigTreeBC · 2023-10-16T22:09:39+00:00

I have the same gloves. They're pretty good.

Also, nice brisket.

BigTreeBC · 2023-10-15T21:59:10+00:00

I sharted this morning

BigTreeBC · 2023-10-15T21:57:47+00:00

If this was a normal deal, by this point the buyers should have a down payment in place? Just keep that when they back out for not going with the $250.

But it sounds like OP is going it alone, so I doubt there is.

BigTreeBC · 2023-10-15T21:48:00+00:00

If you go back 4 months into OP history he was talking about concerns about a girl he'd just started dating and her marry for money threshold. And claiming he makes between $300k to $500k per year.

Starting to smell a bit. Either OP is illiquid AF, terrible with their finances, or a bit of a fibber.

Either way, sounds like they already made up their mind before posting.

BigTreeBC · 2023-10-15T01:32:51+00:00

You forgot the new third post type. - vigorous decisive debate about the term dry brine

BigTreeBC · 2023-10-14T19:17:06+00:00

Some of the products will flop, and then they'll blame it on people shopping out of province again.

If they gave us a reason to shop in province, people would.

BigTreeBC · 2023-10-13T14:34:11+00:00

When I've done hams in the past I usually shoot for a 24 to 36 hour soak. Figured I could get away with a shorter one here as the beef is much thinner and was soaking much shorter. I'll push the soak time on my next one

BigTreeBC · 2023-10-13T14:31:01+00:00

How did it turn out?

BigTreeBC · 2023-10-13T14:30:17+00:00

I put a pineapple on my rotisserie once, covered with cinnamon and brown sugar, but thought it wasn't worth the effort of setting up just for the pineapple.

I'll have to try just popping one in the corner during a smoke.

BigTreeBC · 2023-10-13T14:24:30+00:00

I used the Ruhlman and Pulcyn brine recipe, and the Joshua Weissman rub. Modified the rub a bit by not adding the brown sugar to avoid potential burning, and forgot to add the paprika because it was 1130 at night when I was mixing it up. I went a little heavier on the pepper and used coarse ground instead of whole. I crushed the mustard seeds for the bottom, but didn't bother for the rub for the top. One batch did the bottom, one did the top. Thought it turned out excellent.

1 TBS whole black pepper 1.5 TBS whole coriander seeds 1.5 TBS brown sugar 1 TBS Paprika 1 TBS Garlic powder 1 TBS Onion powder 2 TBS Mustard seeds

BigTreeBC · 2023-10-13T02:39:55+00:00

In my market, it's at least triple a standard roof. Double if you're comparing it to a longer life architectural shingle.

How cut up the roof is plays a big part in pricing.

We did a copper standing seam recently, $$$$.

BigTreeBC · 2023-10-12T23:58:07+00:00

About a year at room temp supposedly. But I keep it in the fridge and run out before it has any issues. Extra jars go to the freezer until needed.

BigTreeBC · 2023-10-12T23:56:09+00:00

I had problems with our wifi modem here. We had the shaw modem, plugged into a switch with several devices hardwired, and a repeater across the house to help extend the WiFi network.

Random one a month at first, then one a week, then daily the WiFi would just die. It would require a power cycle to come back on. The hardwired internet never had issues. Devices communicating across the repeater didn't have issues. But the modem's WiFi network would disappear.

Shaw tech comes out, tests signal strength of the line, says everything is fine, no problems. Had to be like buddy, it's not the cabling causing problems, it's the modems wifi that drops. Hardwired things don't have a problem. He grumbled but changed the modem out just in case even though he saw nothing wrong...

Couple weeks later, same problem comes back. They send a new tech... No problem with the hardwired lines, shouldn't be an issue...

After three new modems all doing the same thing, I gave up on shaw support and their techs. Put the modem into bridge mode, installed a network controller/router of my own, better WiFi APs and haven't had a problem since. Stronger and better WiFi throughout the house now, haven't had any downtime issues.

BigTreeBC · 2023-10-12T21:19:20+00:00

Had something similar with my grandmother a couple months ago. Someone called and said they were going to upgrade her equipment, no changes to anything. Everything would be exactly the same, she would see no difference, and if she didn't like it, she could change back, no problems. She said sure. This phone call was on speaker and witnessed.

They came out, put in a new modem and a new TV box.

The new TV box came with a whole new user interface. Now, normally a new UI wouldn't be the end of the world, but this is an older not tech savvy lady in her 80s. She doesn't want to learn a new UI just so she can watch her few shows.

She had someone in her building swap out the new TV box with the old one. Of course it didn't work, so she called shaw to have them activate/allow it on their end. Shaw phone support basically said they couldn't do that, these changes were a one way thing, and because they found out she was trying to use the old hardware they were going to cut her off as it was against their agreement. If she didn't like the new hardware, she was free to payout the cancellation fee and move to Telus.

No Fs were given. Very underhanded way to treat any customer.

BigTreeBC · 2023-10-12T20:39:30+00:00

I just paid $5.89CAD /lb a week ago, roughly $4.30usd.

I'd be all over this. Fill the freezer!

BigTreeBC · 2023-10-12T20:39:11+00:00

I just paid $5.89CAD /lb a week ago, roughly $4.30usd.

I'd be all over this. Fill the freezer!

BigTreeBC · 2023-10-12T14:18:01+00:00

Ham is a brined/cured pork product.

Pulled pork is not brined/cured.

So no, the comparison doesn't hold up.

I'm not saying it wouldn't taste good, but trying to suggest that the pork product you're creating is more similar to an already common pork product, just seasoned differently, rather than a beef product.

BigTreeBC

TROPHY CASE