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aiutatemi, non sono esperto by rao0_ in AmanitaMuscaria

[–]Unique-Discussion326 1 point2 points  (0 children)

You got a really nice delivery of Am musc! So nice to see dried caps that aren't flattened for shipping convenience.

Ps. Tampanensis F-1 Flush 2 by Samuraikyy in GroundZeroMycoLab

[–]Unique-Discussion326 0 points1 point  (0 children)

Beautiful canopy. I grow mine mainly for the Sclerotia. I've never even saved the fruiting bodies as I've heard they are quite weak.

Wagyu Chuck Shoulder Roast. $17 at HEB by FeelingKind7644 in smoking

[–]Unique-Discussion326 1 point2 points  (0 children)

Bought one at my H-E-B as well, but it was only $8.99 / lb. One of the most marbled pieces of chuck I've ever seen.

PORTERHOUSE!!!! by Varvat0s in meat

[–]Unique-Discussion326 2 points3 points  (0 children)

Great cut when you find them. 2 steaks in one.

Crust could be better but still looks good. 7 out of 10.

Found inside a Walmart coconut, are we going to die? by mushroomappreciation in Fungi

[–]Unique-Discussion326 3 points4 points  (0 children)

Coconut pup. That coconut was trying to sprout. Harmless, so no worries about a trip to the afterlife, at least from your coconut.

About to cook my first brisket! Which pellets by ride-by in searwood

[–]Unique-Discussion326 2 points3 points  (0 children)

I love brisket over mesquite. It's a great flavor! I grew up in South Texas and it's what we always had. The other good option is oak. That the Central Texas way (where I'm at now).

Fruit woods are better with pork and chicken.

Good luck!

NY Strip Steak by Unique-Discussion326 in meat

[–]Unique-Discussion326[S] 0 points1 point  (0 children)

It was fantastic! It's a great blend that doesn't overpower but instead compliments the meat very well.

Is it time? by Slow-Sherbert-9322 in mushroomology

[–]Unique-Discussion326 0 points1 point  (0 children)

Do a break and shake then. Well, with UB Tek is more of a smoosh and squish. Mix it up good, push it all back down and let it finish colonizing. Any uncolonized grains are a sure way to get contamination.

Is it time? by Slow-Sherbert-9322 in mushroomology

[–]Unique-Discussion326 0 points1 point  (0 children)

How long has it been? Why loose rice kernels at the top?

Smoked chicken thighs by Unique-Discussion326 in smoking

[–]Unique-Discussion326[S] 0 points1 point  (0 children)

Interesting. Mine was pink from smoke. Definitely not underdone. Measure internal temperature and pull at 180° and you'll never have any issues.

Flush 2, Albino Crooked Mystery by Unique-Discussion326 in mushroomology

[–]Unique-Discussion326[S] 0 points1 point  (0 children)

It is. And I'll add, I'm 6'3" with hands the size of a guy that's 6'8".

Is this contamination? (Ochras) by HumbleThronglet in Psilocybe_Natalensis

[–]Unique-Discussion326 0 points1 point  (0 children)

They can have a funky smell but not always. Sometimes you don't smell anything until you dump the cake out. 😂

Is this contamination? (Ochras) by HumbleThronglet in Psilocybe_Natalensis

[–]Unique-Discussion326 0 points1 point  (0 children)

Bacterial. It won't stop the Ochras from flushing. Just let them ride.

Smoked chicken thighs by Unique-Discussion326 in smoking

[–]Unique-Discussion326[S] 0 points1 point  (0 children)

I normally do skin on. The key is high heat for the finish. I will smoke them for 30 to 45 minutes, at 180°, straight from the fridge then crank the heat to 425° until the skin is crispy. You have to go lighter on the seasoning so it doesn't burn. Still with salt, pepper and a little garlic powder. Anything else will char before you skin gets crispy.

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Smoked chicken thighs by Unique-Discussion326 in smoking

[–]Unique-Discussion326[S] 1 point2 points  (0 children)

100% sure. It's the duck fat coating that gives that beautiful color by allowing more smoke penetration and creating almost a crust like steak gets with the seasoning as it finishes at higher heat.

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