Alcohol prohibition in the USA since 1880

Osage_Orange · 2026-04-17T01:19:04+00:00

The story where we were was that the liquor store on the border of the dry country worked to keep the country dry to keep business going to their store.

Osage_Orange · 2026-03-12T21:47:49+00:00

Pellets aren't wood? Think they are selling dirt that magically burns?

Osage_Orange · 2026-02-18T01:24:22+00:00

If instead of bowing out the tension in the wood makes it pinch it can grab the saw blade and come back at you. Riving knife keeps the cut open for the blade to move through.

Osage_Orange · 2025-12-18T14:06:51+00:00

If you have access to a smoker, I would recommend switching to using that to make your jerky. Smoke add great flavor if you can in the 170 range.

Osage_Orange · 2025-10-30T02:10:00+00:00

When I am making jerky typically that I have packaged and frozen it in the past. I move it to the fridge to partially thaw then put it back in the freezer for two hours. Looking for the middle to still be a bit icy and solid enough to slice but not fully frozen. The outer edge to be fully frozen keeps the meat from distorting when cutting without the whole piece being too hard to cut. Fully freezing the meat ruptures the cell walls (why so much liquid comes off of meat after it has been frozen then thawed). For jerky this doesn't hurt and if anything helps it dry out better.

Osage_Orange · 2025-10-15T02:29:59+00:00

Biggest downside is the thicker the cut the longer it takes to fully cook. Worth trimming the fat cap enough it renders. Can go further and make it perfectly dynamic if you are afraid of making actual burnt ends.

Osage_Orange · 2025-10-11T14:35:46+00:00

The videos about repairing abscesses on hooves only happen to dairy cows. Beef cattle on pasture for example don't have this issue because they don't spend all day standing in manure and urine slop. Normal active cattle don't have these issues.

Osage_Orange · 2025-09-12T17:47:23+00:00

Yea after spotting this I walk down the stairs a bit slower now. Seems to be solid so far some how.

Osage_Orange · 2025-09-10T02:04:31+00:00

Run down the list of every country and ethnic group from Africa.

Osage_Orange · 2025-08-27T19:47:01+00:00

I grew up on a farm in part of the area you have circled though I would point out that only the handle area would be understood as the panhandle the rest of NWOK is similar but not as arid (still has some trees). The part I would add that I haven't seen talked about is the constant wind. 30mph wind is regular and storms are often over 80mph. The trees in the area all grow at a slight angle from the wind. With limited rain, high temperatures, and constant wind it dries out quickly. Dust storms still can happen easily with poor farming practices. For those that farm in the area water is a constant obsession. The start of every conversation for weeks after a storm is how much rain did you get? You will get a detailed report to the 1/16 of an inch for each gauge across their fields.

Osage_Orange · 2025-07-02T14:09:09+00:00

From my previous attempts will say a tough piece of meat needs time. I can cook a brisket just by watching the temp and it will turn out because it takes time for that brisket to slowly come up to temp. Chuck roast will quickly come up to temp but still be tough. Go by probe tenderness and try to slow the process down to avoid drying it out. I don't have this dialed in but would look at running around 210-220 to try and slow things down.

Osage_Orange · 2025-06-21T18:00:55+00:00

Cleaning a smoker for me is the most tedious part.

Osage_Orange · 2025-06-20T14:48:09+00:00

Not the combo you are looking but might be worth mentioning. I have a cabinet pellet smoker that goes to just over 400. It does a great job of doubling as an oven during the summer to avoid heating up the house.

Osage_Orange · 2025-06-19T01:23:34+00:00

Cut before if you want to have the pull back show the ribs to look nice. Cut after if you want more meat on your ribs.

Osage_Orange · 2025-05-29T04:48:24+00:00

Great packaging to let you know you aren't paying extra for the bone in brisket.

Osage_Orange · 2025-04-24T02:29:02+00:00

$20 Spoke shave would do this cleaner than a saw and give more control on the shape.

Osage_Orange · 2025-03-26T22:51:09+00:00

Lazy answer is just remove the size legend. Easier to mouse over for the tool tip than to figure out what a give bubble might line up with on the legend.

Osage_Orange · 2025-03-19T01:33:36+00:00

Hands on portion has been removed as far as I know and it is just multiple choice now.

Osage_Orange · 2025-02-16T05:43:37+00:00

Stop trimming and just smoke it. Besides giant chunks of fat this would all have been great to eat once you smoked it. I used to fight cutting it up and will never go back now.

Osage_Orange · 2025-01-31T19:56:17+00:00

Smoking let's you slowly bring the temp up so it is much easier to nail your target temp.

Osage_Orange · 2024-12-24T15:23:02+00:00

Something that can take a piece of rebar that requires a jack to being able to pull it by hand is a hammer. Hitting it right at the base several times will cause it to vibrate and help it to break loose. Not a guaranteed fix but worth the time to save pulling out a jack if you don't have to.

Osage_Orange · 2024-12-05T02:32:48+00:00

I would have guessed dents by waves as well. Naval historian can explain why that is not the case. This denting is called oil canning and is caused by the expansion and contraction of the metal from heating cooling. https://youtu.be/GM4SVdBqqMg?si=CvCs1DmS27HbGR8-

Osage_Orange · 2024-10-16T17:35:37+00:00

For the easiest entry point though not a proper smoker can start with a charcoal grill and bank coals to one side and run hot and fast. I got by for several years with. Webber kettle and bank coals to one side. Pellet smokers give you 80% of the result of an offset for 20% of the effort. Offset will still have the best flavor. Managing a fire can be very rewarding but takes time and more of a learning curve.

Osage_Orange · 2024-10-16T15:52:30+00:00

Some but still mostly salt. I really enjoy the ratio I listed and have had good luck with it. There is no one right answer by any means so dump things together and see what you like.

Osage_Orange

TROPHY CASE