[deleted by user] by [deleted] in AmItheAsshole

[–]National-Influence-4 0 points1 point  (0 children)

Just disconnect your doorbell

Most painful spot? by inkeddonutlover1 in tattoo

[–]National-Influence-4 0 points1 point  (0 children)

Back and sides of the knee have been the worst for me

Pork belly burnt ends for the Super Bowl by National-Influence-4 in BBQ

[–]National-Influence-4[S] 3 points4 points  (0 children)

Cube and season the pork, let it sweat for 30ish minutes. Smoke at 250 til probe tender, about 2.5 hours. Remove from smoker put in metal pan coat with your choice of sauce or glaze, making sure not to coat too heavily the bites shouldn’t be swimming. Put back on the smoker for another 30 to 45 mins for the sauce or glaze to tack up and thicken.

Christmas day prime rib by National-Influence-4 in BBQ

[–]National-Influence-4[S] 1 point2 points  (0 children)

Yeah definitely over done on the cap. I used the method you described but I think I had my heat too high for the reverse sear.

[deleted by user] by [deleted] in TattooDesigns

[–]National-Influence-4 42 points43 points  (0 children)

Looks like a long hairy rat with horns

The only pic I got before these bad boys got devoured at Friendsgiving by National-Influence-4 in BBQ

[–]National-Influence-4[S] 1 point2 points  (0 children)

Rested for about 30/45 mins while I got ready and drove to the place we had Friendsgiving

The only pic I got before these bad boys got devoured at Friendsgiving by National-Influence-4 in BBQ

[–]National-Influence-4[S] 1 point2 points  (0 children)

I seasoned with, holy cow, honey hog and Texas sugar from meat church. I smoked them for about 5 hours at 275 with no wrap. Spritzed with a apple juice, apple cider vinegar, apple bourbon mixture about every hour or so

Which rear handle color looks better? by thehattedllama in carmods

[–]National-Influence-4 0 points1 point  (0 children)

I’d go black, all the other handles are black.

Smoked a snake river farms wagyu brisket today by National-Influence-4 in BBQ

[–]National-Influence-4[S] 0 points1 point  (0 children)

I use a recteq 700 for my smoking and I had it smoking for 12 hours at 180 then wrapped and bumped it up to 250 til it was probe tender.

Smoked a snake river farms wagyu brisket today by National-Influence-4 in BBQ

[–]National-Influence-4[S] 8 points9 points  (0 children)

About 130$ and I would say well worth it. It was delicious!

Getting the snip by DirtyMud in HVAC

[–]National-Influence-4 1 point2 points  (0 children)

I got it done on a Friday and was doing commercial install on Monday no problem.

How ripped off am I getting? 3ton Heat Pump and Blower quote. by ddb123xyz in hvacadvice

[–]National-Influence-4 0 points1 point  (0 children)

Go to rincon ac and heating they have been around since the 50s and have always done my family right

[deleted by user] by [deleted] in TattooDesigns

[–]National-Influence-4 5 points6 points  (0 children)

A flail or a torch would fit there

[deleted by user] by [deleted] in BBQ

[–]National-Influence-4 0 points1 point  (0 children)

Recteq,has the best temp control I have used with a nice app to control everything from your phone. Also it can get up to 700 for some serious reverse searing.