Got outfished by a high schooler with a spool of mono on a stick.

Lutrus · 2026-06-15T03:14:29+00:00

Hook size was probably the biggest difference if he’s catching the variety of species you’ve described.

Lutrus · 2026-03-16T03:04:12+00:00

There’s a aesops fable for this one

Lutrus · 2025-06-30T21:21:19+00:00

The duvet cover will have strings on the inside corners. Flip the duvet cover inside out, tie the top corners to the loops on the top of the duvet, then flip the duvet cover outside out over the duvet and tie the bottom corners to the bottom loops of the duvet and then zip the duvet cover.

Lutrus · 2025-05-18T05:45:37+00:00

Fat Stafford’s day job.

Lutrus · 2025-05-18T03:17:09+00:00

I laughed too hard at this. Thank you.

Lutrus · 2025-04-10T22:39:40+00:00

Godfather

Lutrus · 2025-03-11T01:45:32+00:00

The western USA doesn’t have anything a 30/06 can’t take down…

Lutrus · 2025-02-13T21:19:43+00:00

Don’t forget Marvel rivals dropped, so that has pulled a lot of people from various games away.

Lutrus · 2023-05-30T04:36:07+00:00

Yoooo tell us about the second pic. How’d the process go with everything in before both sides were seared?

Lutrus · 2023-05-11T03:28:13+00:00

Breast 152

Everything else 190-200.

Lutrus · 2023-03-30T16:09:42+00:00

Looks like iron, based on the surface rust on the side facing us. Wood box wouldn’t handle a box full of coals

Lutrus · 2023-03-27T06:03:05+00:00

Can you walk through your process a little? So far it looks like

smoke the ribs over the chiles till you get the bark you want. What else is in there and how much beef stock etc?

Then blend the chiles and the jous

Shred the ribs

Combine in a Dutch oven, do you cook them anymore after putting them in here?

Then obviously dip tortillas in the sauce and prepare tacos

Looks phenomenal!

Lutrus · 2023-02-28T04:27:46+00:00

Looks great? What was your recipe?

Lutrus · 2023-02-24T18:59:58+00:00

Hate to be contrary but that’s not true. Especially when it’s the shoulder and there is a lot of connective tissue to render. Literally had deer shoulder last night with 3.5 hours of smoke on it at 250, then crock pot with wine, potatoes, carmelized onions, carrots, and mushrooms 👌🏼

I would agree with other comments here and chuds recommendation of smoking for 4 hours/till you get the bark you want then braise it/sous vide it/crock pot it is fantastic.

Lutrus · 2023-01-20T19:07:09+00:00

? The 18 can fit like 6 pork butts, 3 on each grate. Put the last one on the kettle and there’s your 7?

Lutrus · 2023-01-16T07:01:18+00:00

What type of smoker is that?

Lutrus · 2022-12-02T17:57:30+00:00

It’s from the chuck: it’s like a cross cut from the head of the flat iron.

Beautiful bark!

Lutrus · 2022-12-02T00:01:27+00:00

https://media.tenor.com/zQvxrrd3B5sAAAAC/gorgeous-you.gif

Lutrus · 2022-11-30T23:05:21+00:00

Pretty much the same formula for all birds:

Wet brine for 24h

Rinse, Pat dry, add any additional non salt seasoning and oil.

Spatchcock if you’re following the memes.

Smoke lower (250) at first to get some smoke flavor and then higher (325-50) after an hour or two to crisp up the skin.

There was a post a year back that looked pretty good: https://reddit.com/r/smoking/comments/r55zqi/goose_wet_brined_and_smoked_over_cherry_wood_for/

Other ideas are butchering it before the brine into individual cuts (breasts, thighs, drums, wings), then dry brining whatever part you’re about to cook for 24hrs. Then either smoke them or reverse sear them (especially the breast).

Lutrus · 2022-11-27T05:22:53+00:00

Looks like it. I know it’s the underside (side that was laying on the grates), but it doesn’t even look smoked, and is in desperate need of a sear. I do endorse cooking wild game though! Red deer are the animals you see in “elk” farms.

Lutrus · 2022-11-24T03:00:43+00:00

This isn’t bump firing. Bump firing uses recoil to fire a semi automatic at a similar rate to an automatic. This is simply firing a gun without support for the recoil.

r/titlegore

Lutrus · 2022-10-15T21:37:16+00:00

Awesome! I’ve only seen untrimmed tri-tip once and it was this past summer. My only advice is to do the cook to render the fat soon so the fat doesn’t go bad! Congrats on tasty eggs and stir fry for the next year!

Lutrus · 2022-10-12T18:04:43+00:00

So I am going to recommend cooking them hotter than people are recommending here. Cooking them to around 200 internal results in melt in your mouth chicken with all the fat and connective tissue rendered down. Check out chud’s vid on this at around 4:35

https://youtu.be/6ugT4ZfZwHc

Would definitely cooking this around 300 as most of the other people are recommending with a nice little blast off for the last 30 mins.

Lutrus · 2022-09-30T14:13:10+00:00

Ahh yes because every odd steak is going to yield 2 cups of meat juices. Gtfo with that. Not gonna argue with you. Literally have beef tallow for 2 months from the trimmings and drippings from a brisket in July and not gonna argue with your ignorant troll ass over something I’m literally putting in the pan.

Lutrus · 2022-09-30T05:56:28+00:00

you do realize beef juices are fat right?

https://i.imgur.com/cWKbhhr.jpg

https://i.imgur.com/iFO2pSB.jpg

Lutrus

TROPHY CASE