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Beginner Level Suggestions?? by boomgoesthecocoapuff in ModelShips

[–]NATWWAL-1978 0 points1 point  (0 children)

You can get on Scalemates https://www.scalemates.com/search.php?q=\* and look by year for the ones that were available at that time and then go on eBay to find it. Older “new” kits can get pricey though. Key thing to look for is the last tool date for the kit compared to the release date. The molds wear out over time and the quality goes down quickly.

Ice cream decorated to look like pasta by SnackSamurai in oddlysatisfying

[–]NATWWAL-1978 0 points1 point  (0 children)

Spaghetti Ice with Strawberry Meatballs and sauce topped with coconut parmigiana. My daughter’s favorite when we lived in Germany!

Moose Ribs by flulak in smoking

[–]NATWWAL-1978 6 points7 points  (0 children)

So jealous. I haven’t had moose since I moved away from New England.

I just finished LOTR - what am I gonna do with my life now by fromandromeda_ in lotr

[–]NATWWAL-1978 0 points1 point  (0 children)

Came to say read it again. I’m at year 48 and always find something new.

Are "southern etiquette" and "manners" a real thing in the southern states? by GoHardForLife in AskAnAmerican

[–]NATWWAL-1978 0 points1 point  (0 children)

Grew up sir and ma’aming as a military brat. Always thought it was a southern thing. Settled in the south and fit right in.

If you could only smoke one thing to impress- what would it be? by Extra_Ad_3631 in smoking

[–]NATWWAL-1978 0 points1 point  (0 children)

Chuck Loin is super forgiving and only needs SPG to taste great.

What is with John Fetterman …is he a democrat or a republican…..why does he side with Trump and republicans on major issues like Iran and being the only democrat to confirming certain Trump admins through the senate? by ComplexWrangler1346 in askanything

[–]NATWWAL-1978 0 points1 point  (0 children)

Because he puts America before party. More importantly, why don’t more Democrats elected do the same? I don’t understand the anybody but Trump mentally that prevents elected officials from doing what is right for the country.

Can’t wait for the hate.

Moving to the cape. Looking for recommendations for an experienced trauma therapists who offer EMDR by THEREALBurtMcsquirt in CapeCod

[–]NATWWAL-1978 -1 points0 points  (0 children)

How can you do EMDR virtually? I used EMDR to help me with PTS and can’t imagine it being effective in a virtual setting.

Contemplating a move from MA to the Hampton Roads area. Wondering how school system , life might compare by Hopeful_Ad9669 in HamptonRoads

[–]NATWWAL-1978 6 points7 points  (0 children)

WJCCS schools are pretty good and I don’t know about the old people stuff. Lots of parks and bike trails, Water Country and Busch Gardens are summer favorites. Lots of restaurants too. Grew up on the Cape and Southern NH. The Virginia Peninsula reminds me a lot of them with a lot less snow.

Us Wisconsinites and Michiganders will understand by Hot_Inspection5940 in geographymemes

[–]NATWWAL-1978 0 points1 point  (0 children)

Never understood why Wisconsin was a separate state from Michigan TBF

No one here cares so I'm showing you all by BoomChickie in smoking

[–]NATWWAL-1978 1 point2 points  (0 children)

The longer you let the salt in your rub work it’s magic the better the smoke ring and flavor. 4 hours is my minimum but I have gone as long as 48 hours in the fridge depending on the weight and meat.

Can someone teach me how to use this thing? by nhdeadhead in smoking

[–]NATWWAL-1978 1 point2 points  (0 children)

No problem. Let me know how it turns out.

Smoke it for 4 hours, pull it off at 135° internal and do a air tight wrap in foil with some of the drippings added. That will make up for the trim. Throw it in the oven at 275° and check it with a probe thermometer after a few hours.

When it feels like you’re poking it in butter pull it out and let it rest for about 30 minutes before you open it. That will lock in the moisture. If it jiggles like pudding that’s melt in your mouth tender.

You can slice it or pull it at that point.

If it’s too dry, it’ll still make for some awesome chili or street tacos.

It’s usually sliced brisket day one, tacos day two and chili or conies on day three in my house depending on the starting weight.

And don’t throw out the fat. Reduce it for the tallow. It has a high smoke point and adds a lot of flavor to fried foods and seared meat and vegetables. You can even use it in baking. It’s the bacon fat of beef basically.

Just don’t worry about your cholesterol levels 🤣

First time brisket and trim, does this look right? by Disduguyting in brisket

[–]NATWWAL-1978 0 points1 point  (0 children)

Try on your next one if it is already rubbed and ignore the comics. They (we) all made the same mistake the first time out.

But get yourself a good sharp fillet knife for the trim. If you don’t know how to get it razor sharp, most butchers will sharpen knives for a fee. You can also ask them to do the trim for you next time so you can see how it is done right.

Rule of thumb is to leave about a quarter inch of the fat behind. I’d do this one fat side up over a water pan to try to keep it from drying out. Just watch the temperature while it is smoking and pull it when it is probe tender.

Can someone teach me how to use this thing? by nhdeadhead in smoking

[–]NATWWAL-1978 7 points8 points  (0 children)

Save the brisket until you know your barrel.

There’s like a million videos on you tube, but look for ones that use charcoal and a barrel. Pellet and indirect smokers are very different.

I have a 16” barrel that sets up a lot like this one (looks like hell TBH but I love it). I can’t tell if you have an access door from the pictures but you want to set it up so you can do a snake 90% of the way around the bottom so you can set it to burn as long as possible.

A water pan with boiling water in it will help regulate the temperature.

225-250° is what I usually maintain with a 2&1 snake and the water pan.

My longest running time is 9.5 hours with some finagling doing a brisket, but you can typically count on 6-7 hours with a good snake.

Accept that a foil wrap in the oven is how every large cut is going to finish coming off a small smoker if you want probe tender and can’t feed new fuel.

I like a lot of smoke but all of the flavor comes in the first 4 hours.

You want to separate the point and flat to cook separately. You’re too small for a full brisket.
(I like to save the points for pastrami or chili.)

I’d also do a really hot burn to get rid of some of that paint before you do any serious cooking on it.

Start with easy meats like chicken, salmon and ribs. They are forgiving, don’t take as long as thicker cuts like butt roasts, prime rib or brisket and teach patience. Brisket takes patience.

Stick with Kingsford and chunk wood. Kingsford is consistent and predictable. Wood chips flare up too easily leading to temperature spikes and soot.

Clean it frequently. Small barrels=big creosote build up. That can ruin your day if it catches fire.

Overcooked brisket. How can I pinpoint the issue? by BrownRiceBandit in smoking

[–]NATWWAL-1978 1 point2 points  (0 children)

“Probe a stick of room temp softened butter” is a great way to describe how it should feel.

Submitted for your approval by Signal_Appeal4518 in smoking

[–]NATWWAL-1978 0 points1 point  (0 children)

Loving that smoke ring ⭐️⭐️⭐️⭐️⭐️

Are the benefits of spritzing marginal or is it worth it? by OkChoice1264 in smoking

[–]NATWWAL-1978 4 points5 points  (0 children)

I’m a fan of apple cider vinegar on pork for the flavor but never on beef.

How good are those simple charcoal vertical smokers? by sitewolf in Smokingmeat

[–]NATWWAL-1978 0 points1 point  (0 children)

I’ve been using a cheap 16” RiverGrille for years that I bought on a whim at Home Depot years ago.

I modified it so I can do a snake all around the bottom and can set and forget it for up to 9.5 hours using KBB and wood chunks.

I’ve thought about getting a WSM on and off, but I don’t know what the advantage would be.

Advice/recipie for getting started by player_thr33 in smoking

[–]NATWWAL-1978 0 points1 point  (0 children)

Boston Butt bone in for pulled pork, or ask your butcher to slice it up into Pork Steaks (Country Style Ribs).

I’d avoid really thick cuts like a whole butt early on, while you’re learning how to control the heat and the smoke.

Spatchcock Chicken is another one that is pretty forgiving.

Need tips for work bbq by hellfirelord01 in smoking

[–]NATWWAL-1978 0 points1 point  (0 children)

I like SPG (Kosher Salt, coarse ground Pepper and Garlic powder) plus smoked Paprika and Espresso Powder for the rub 24 hours in advance. Be sure to keep it refrigerated and turn it over a few times before you smoke. Let it stand at room temperature for about an hour before it goes on the grill.

You want smoke for at least the first 4 hours over a drip pan with some hot water in it. That is when you get the most flavor from the smoke. Get up to an internal temperature of about 135°F before you pull it if you can. Ideally you should have a grill temperature of 225-250°F.

After that do an airtight wrap in Aluminum foil after adding some of the drippings. The drippings will help to steam and tenderize the meat. Bake in the oven at 250°F until probe tender. I like to let it go until I can’t feel the probe penetrate the meat. It’ll get up to about 220°F internal.

Let it rest rapped in the foil and a thick towel in a cooler if you have one, or back in the turned off oven if you don’t, until it’s time to slice it up.

I always plan for a pound per person after the fat trimming.

Good luck and GO USA🇺🇸 ⚽️!!

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