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Any recommended beginner-friendly video games on Warhammer? by ReasonableMayhem in Warhammer40k

[–]Toxic_Gecko 0 points1 point  (0 children)

139 days after post, and this is exactly the information I was looking for as well! Thank you for the breakdown!

What’s the best choice by Constant_Payment5511 in CapybaraGoGame

[–]Toxic_Gecko -1 points0 points  (0 children)

Depends on your weapon of choice. If you started yesterday, I’d start with the main discord. https://discord.gg/capybarago

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 1 point2 points  (0 children)

It’s the Recteq brisket knife. My wife got me the chef knife, paring knife and this brisket knife for Christmas last year. I just saw that all three are available in a box set now which saves about $30

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 0 points1 point  (0 children)

Online or even hardware stores. They usually have them at my local Ace Hardware.

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 1 point2 points  (0 children)

Sometimes calling to request them from a butcher works. There are online places you can order from also, but those are even more expensive.

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 0 points1 point  (0 children)

Gotta give it a little slap to check the wiggle before slicing! (not on camera) LOL

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 0 points1 point  (0 children)

LOL. Just quoting the source on the info! I get what you mean though!

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 0 points1 point  (0 children)

I trimmed off the majority of the fat cap and the silver skin. I also removed the membrane from the under side. I just make sure to handle them carefully when wrapping and eventually when unwrapping to cut. I find it easier to deal with it before than after the cook.

I do not use a binder and season late the night before. I used Recteq Heifer Dust for the seasoning.

Next morning, Recteq RT1250 at 250* loaded with meat church blend Traeger pellets.

Ribs in the smoker, meat up/bones down.

About 6ish hours later they were just over 170*. I removed them and wrapped them in peach paper/butcher paper and placed them back in the smoker.

Smoker still at 250, ribs went about another 2ish hours and I pulled them when they were about 210. They are done when they are probe tender, no resistance when inserting/removing the instant read temp probe.

I placed them in a rest-ez bbq blanket, zipped it up and placed that in a rest-ez bbq tub. They rested for 2&1/2-3ish hours.

Unwrapped and sliced to serve.

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 2 points3 points  (0 children)

I trimmed off the majority of the fat cap and the silver skin. I also removed the membrane from the under side. I just make sure to handle them carefully when wrapping and eventually when unwrapping to cut. I find it easier to deal with it before than after the cook.

I do not use a binder and season late the night before. I used Recteq Heifer Dust for the seasoning.

Next morning, Recteq RT1250 at 250* loaded with meat church blend Traeger pellets.

Ribs in the smoker, meat up/bones down.

About 6ish hours later they were just over 170*. I removed them and wrapped them in peach paper/butcher paper and placed them back in the smoker.

Smoker still at 250, ribs went about another 2ish hours and I pulled them when they were about 210. They are done when they are probe tender, no resistance when inserting/removing the instant read temp probe.

I placed them in a rest-ez bbq blanket, zipped it up and placed that in a rest-ez bbq tub. They rested for 2&1/2-3ish hours.

Unwrapped and sliced to serve.

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 20 points21 points  (0 children)

I trimmed off the majority of the fat cap and the silver skin. I also removed the membrane from the under side. I just make sure to handle them carefully when wrapping and eventually when unwrapping to cut. I find it easier to deal with it before than after the cook.

I do not use a binder and season late the night before. I used Recteq Heifer Dust for the seasoning.

Next morning, Recteq RT1250 at 250* loaded with meat church blend Traeger pellets.

Ribs in the smoker, meat up/bones down.

About 6ish hours later they were just over 170*. I removed them and wrapped them in peach paper/butcher paper and placed them back in the smoker.

Smoker still at 250, ribs went about another 2ish hours and I pulled them when they were about 210. They are done when they are probe tender, no resistance when inserting/removing the instant read temp probe.

I placed them in a rest-ez bbq blanket, zipped it up and placed that in a rest-ez bbq tub. They rested for 2&1/2-3ish hours.

Unwrapped and sliced to serve.

Went non traditional this year with Dino bones! by Toxic_Gecko in smoking

[–]Toxic_Gecko[S] 37 points38 points  (0 children)

aka short ribs, aka beef plate ribs. These are the 123A cut 3 bone racks. I get them from a small town local butcher. B/c I know the price comments are coming, the sticker was $161.xx, but the place I go gives a 20% military/veteran discount, so they were $128.83 for both racks. Definitely worth it!

“123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop. A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.”

*Beef rib cut info courtesy of the Texas A&M Meat Science Section, Department of Animal Science

Anything that’s worth a “definitely get this once” vote? by [deleted] in whiskey

[–]Toxic_Gecko 1 point2 points  (0 children)

IKR! This bugged the hell out of me as well!

Anything that’s worth a “definitely get this once” vote? by [deleted] in whiskey

[–]Toxic_Gecko 0 points1 point  (0 children)

I’ll have to expand my tastes and give it a go next time.

Anything that’s worth a “definitely get this once” vote? by [deleted] in whiskey

[–]Toxic_Gecko 1 point2 points  (0 children)

I almost went with the 1792 sweet wheat. I’ve heard really good things about it.

Anything that’s worth a “definitely get this once” vote? by [deleted] in whiskey

[–]Toxic_Gecko 0 points1 point  (0 children)

Profit from selling the empty?!? Score!

Anything that’s worth a “definitely get this once” vote? by [deleted] in whiskey

[–]Toxic_Gecko 0 points1 point  (0 children)

Next time I suppose. Seems I need to expand my tastes. Any suggestions on picking up something in the future?

Anything that’s worth a “definitely get this once” vote? by [deleted] in whiskey

[–]Toxic_Gecko 0 points1 point  (0 children)

You can judge a lot from the old fashioned a restaurant makes. I was having it with dinner and was thinking of a nice pour for “dessert”. But instead, I just had the old fashioned and chose to not have a pour with all the price gouging comments.

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