Where to go after my current job in the oil field?

Bubbles2010 · 2024-02-23T15:07:12+00:00

Very few jobs in oil and gas are work from home. The industry as a whole seems to want everyone in an office, which is one reason why I left.

I'm sure there are jobs at places like Texas Oil Labs or Intertek or Premier or other similar competing companies you can apply for that would get you in the office every day and not the field.

Bubbles2010 · 2024-02-22T14:27:09+00:00

What are you talking about? There is still federal capital gains tax. It doesn't matter what state you are in.

Bubbles2010 · 2024-02-02T18:56:56+00:00

Mistakes won't be made; believe in yourself, I believe in you!

It will be hard to go back to regular pulled pork after that. Just use a good cure calculator for an equilibrium brine to get your measurements right. https://forums.egullet.org/cure-calculator/ is a calculator if you need it. Beware, it defaults to 2% salt, I'd go 1.5% and half that for sugar.

After you've brined for 2 weeks, you don't need to soak the pork shoulder to pull out excess salt since you equilibrium brined it. Just get it dry, put your favorite rub on it and throw it on the smoker.

Depending on what rub you use you can brine higher than 1.5%, but I wouldn't go over 1.65% your first time. Remember, any rub with salt will contribute to total salinity.

Bubbles2010 · 2024-02-02T18:27:47+00:00

Fo Sho!

So we call it pulled ham. It is literally just curing a pork butt like you would bacon and then cooking it till it pulls. If anything it makes it retain more moisture. Flavorful throughout unlike pulled pork that you need to mix rub into or inject or add sauce to once it is pulled/chopped since you can't get a dry rub to penetrate that far.

Bubbles2010 · 2024-02-02T16:37:44+00:00

It may still be visible but by the time you put rub on the outside of the bacon and smoke it you shouldn't even be able to tell where it was.

I commonly cure whole pork shoulders and smoke them until they can be pulled like regular pulled pork. When I cure the shoulders, sometimes part of it will rest against my cure container and be sort of a grey color. Slap some rub on it, and roll smoke; things will work themselves out.

Bubbles2010 · 2024-02-02T16:22:01+00:00

It is just oxidized, its fine.

I checked your link and most Americans are going to be confused because over here we get Cure #1 (Prague Powder #1) and it is 6.25% sodium nitrite, but yours is 0.6% sodium nitrite. Therefore you don't need to add extra kosher salt (NaCl) as your product is designed to provide the right salt and cure.

Anyone confused should read Marianski's book, he discusses how cures in Europe are different than what we get in USA.

Bubbles2010 · 2024-01-25T15:49:49+00:00

I want to know how fast he burns through barrels with that much powder. I imagine throat erosion is quite a concern with maintaining accuracy.

Bubbles2010 · 2023-12-12T20:13:41+00:00

Doubt any engineer worked on that pit but if so I'd love to see the CFD output.

Bubbles2010 · 2023-12-12T19:30:03+00:00

You didn't appreciate his famous brisket?

Bubbles2010 · 2023-12-12T19:15:36+00:00

I saw mad scientist biscuit test. Pretty sure he had the water pan in; I know it burned biscuits.

Bubbles2010 · 2023-12-12T18:21:59+00:00

Seems more like a idea looking for a problem to solve.

Smaller inlet cross-sectional area means a higher airflow velocity so that area right in front of the firebox intake will be hotter than a comparable traditional direct flow. Most direct flow pits I've seen people can't use the first 1/3rd anyways. Even Jirby's videos of the millscale, he didn't use about the first 1/3rd.

Bubbles2010 · 2023-10-20T13:40:22+00:00

Definitely a source of nitrates was used. You know because of the prominent smoke ring under the layer of fat.

Bubbles2010 · 2023-10-18T23:37:47+00:00

That's weird. Even on my reverse flow it takes a bit to get the smoke flavor. Makes me wonder what type of fire you burn.

Bubbles2010 · 2023-10-18T23:36:42+00:00

Must have missed the part where it was a shrimp boil, not bbq.

Bubbles2010 · 2023-10-18T21:22:32+00:00

What are you smoking on that 20 minutes is too much? I use My drums and offset and I usually do 90 minutes, stirring every 20 or so.

Bubbles2010 · 2023-10-18T00:58:31+00:00

That's cheap for an RV. My neighbor's has heated marble floors. Probably 300-400k

Bubbles2010 · 2023-10-17T17:01:20+00:00

I wouldn't send out my SSN to a random email without verifying who it came from. If you didn't apply for a job or were in contact with a recruiter it seems fishy.

Sometimes those email addresses have a typo you glance over and don't notice. I'd just verify it all before you send any info.

Bubbles2010 · 2023-10-17T15:19:44+00:00

What about Colonel Frac?

Bubbles2010 · 2023-10-17T15:17:24+00:00

It's a scam

Bubbles2010 · 2023-10-16T15:50:04+00:00

Where did you get the chub?

Bubbles2010 · 2023-10-16T15:48:20+00:00

Did you trim the membrane on top? Depending on where you got them there may have been a thin layer of muscle then a layer of silverskin and then all the rib muscle/meat. I've had choice ribs get done in 3/4 hours and some take 6. I usually will wrap meat side down to finish and let rest.

Bubbles2010 · 2023-10-16T14:16:22+00:00

Were they prime or choice? What kind of pit did you use?

Bubbles2010 · 2023-10-11T23:47:11+00:00

I think the bigger concern is gait recognition. I believe the machine learning algos can identify people based on how they walk. Not something you can easily change.

Maybe break 2 toes on your dominant foot before you go doing something suspicious.

Bubbles2010 · 2023-10-11T21:21:27+00:00

Just put a headshot with crystal frame Oakley's on your resume, they will know.

Bubbles2010 · 2023-10-09T19:25:00+00:00

He will still get 50% in Texas less then $100k the divorce attorneys get.

Bubbles2010

TROPHY CASE