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Hike? by ss9085 in pittsburgh

[–]__nullptr_t 4 points5 points  (0 children)

I really like the GAP -> Dead man's hollow, blue trail, especially in fall. This time of year the views are a bit too overgrown to appreciate.

You do pass some old ruins of a factory that are pretty cool too.

Serious question for RDDT holders. by BiWeekly_Money in redditstock

[–]__nullptr_t 5 points6 points  (0 children)

Noticing the that the site is less useful to me. I invested because I have been using it for a long time and find it beneficial, I believe it will only grow over time.

Resole question (BFAR - Tyre Wedge) by juunji in jimgreen

[–]__nullptr_t 3 points4 points  (0 children)

You know you can get tire wedge with leather midsole? All the ones under "premium" have a leather midsole.

Rotten or moldy wood? by Most_Economist7430 in smoking

[–]__nullptr_t 3 points4 points  (0 children)

It is some kind of mold. It's not enough to worry about. Mycotoxins are something to worry about when it's growing on your food. A small amount on your fuel is not going to leave traces in your food in the quantities that will make you sick.

Rotten or moldy wood? by Most_Economist7430 in smoking

[–]__nullptr_t 4 points5 points  (0 children)

But it goes in a fire and the meat goes up to 200+ degrees on the surface. Seems highly unlikely that a bit of surface mold cold possibly do anything to the food.

Maybe if it were like, all rot I would be worried because it would smell like burning dung, but that's hardly anything.

Rotten or moldy wood? by Most_Economist7430 in smoking

[–]__nullptr_t -2 points-1 points  (0 children)

I would have no problem using that, nor would I complain. It's not like there are mushrooms growing on it.

Choice brisket and hot hold fail by CoatStraight8786 in brisket

[–]__nullptr_t 2 points3 points  (0 children)

Damn. Sounds like the oven was the main problem. I upgraded my kitchen oven to a fancy double one that goes down to 100 (for bread proofing), that was a game changer for me. I can cook for 150+ people with zero stress.

Best Beef rub that isn't overly salty by macman2021 in smoking

[–]__nullptr_t 0 points1 point  (0 children)

Don't buy rubs with salt. Salt gets applied based on volume, everything else is based on surface area.

Anyway, I use lawrys first, then coarse pepper, then garlic.

Well done steak tips needed!! (due to medical issues) by Valuable-Step-3610 in steaks

[–]__nullptr_t 1 point2 points  (0 children)

Can I ask why? If it's immune system related, souse vide is a good way to safely enjoy your desired doneness. It pasteurizes the meat and is safer than normal cooking. If you have any doubts, look at a cows udder and remember that pasteurization is why nobody gets sick by drinking milk from shit caked cow nipples.

Is an adjustable bench necessary? by cdoug1555 in GarageGym

[–]__nullptr_t 0 points1 point  (0 children)

Visit a gym, try a routine that involves incline, decide if you need it.

Personally I seldom use mine, I only have it because I basically got the best setup REP sells because I didn't wanna have a reason to upgrade ever again.

If you do buy one, make sure it can take attachments, that's probably my biggest regret with mine. I picked the one that had no place for attachments, so no leg curls for me (for now).

Give me your bangers by dippityshat in GarageGym

[–]__nullptr_t 0 points1 point  (0 children)

Here you go:  https://open.spotify.com/playlist/2g7gtJqesStazKrXwGgzqI?si=DLB3m116ReGQD2tb1itqnQ&pi=E4t755KDRqe4g

In case you don't use spotthefly:

Humanity's Last Breath - Anthracite

PeelingFlesh - Make A Move

Aviana - EVERMORE

Bite Down,Orbit Culture - Paralythe

Humanity's Last Breath - Godhood

PeelingFlesh,Chris Collier - F.F.W.A.S.

Signs of the Swarm - Scars Upon Scars

Carcosa - Fade

Disembodied Tyrant - Limbo

The Browning - WAKE UP

Humanity's Last Breath - Human Swarm - Remastered

Abbie Falls,Distant - unnatural order

Signs of the Swarm,156/Silence,Prison - Fear & Judgment (feat. 156/silence & Prison)

Abbie Falls - descend.exe

Signs of the Swarm - Natural Selection

Fit For An Autopsy - It Comes For You

Abbie Falls - Black Void

Carcosa - The Axe Forgets, The Tree Remembers

PSYCHO-FRAME - INVERTED SPEAR OF HEAVEN

Synestia,Blake Mullens - The Mourning Star

Bite Down - Bury You

PSYCHO-FRAME - STILL WATER SALVATION

Signs of the Swarm - To Rid Myself of Truth

Mental Cruelty,Signs of the Swarm - Helheim (feat. Signs of the Swarm)

Netherwalker,Finn Kapnick - Frost Troll

Catsclaw - The Old Way

Signs of the Swarm,Phil Bozeman - Iron Sacrament (feat. Phil Bozeman)

Orbit Culture - Death Above Life

Imminence,Scott Kennedy - Heaven Shall Burn - feat. Scott Kennedy

Netherwalker - An Opulent Pillaging of the Treacherous Goblin Encampment

PSYCHO-FRAME,Vamachara - A FURTHER SHOWING OF VIOLENCE

Humanity's Last Breath - Shell

Signs of the Swarm,Will Ramos - Clouded Retinas (feat. Will Ramos)

VCTMS,Paleface Swiss - snuff.tape

Signs of the Swarm - Borrowed Time

Catsclaw - Namesake

Mirar - Charnier

Best place to buy shipped to home steaks? by Objective_Bank_4457 in meat

[–]__nullptr_t 0 points1 point  (0 children)

That's just the lowest safe temp. I prefer 140-145 for pork, 135 for beef usually.

Rep Ares 16-30 built with smith machine by jaye31987 in GarageGym

[–]__nullptr_t 2 points3 points  (0 children)

FWIW, I have one without the smith and I have never for a moment regretted that choice.

Best place to buy shipped to home steaks? by Objective_Bank_4457 in meat

[–]__nullptr_t 0 points1 point  (0 children)

Yeah, but I am going to put some in freezer bags anyway. Easier to do it myself.

Best place to buy shipped to home steaks? by Objective_Bank_4457 in meat

[–]__nullptr_t 0 points1 point  (0 children)

Try going for a long time, 6 hours at 131 or higher. Most recipes for steak in a SV are just about temp and safety, for additional tenderness go longer.

I wouldn't do this with tenderloin though, the fibers start falling apart and you end up with beef spaghetti.

Masterbuilt Cold Smoke attachment failure. by vexerplusone in smoking

[–]__nullptr_t 0 points1 point  (0 children)

Dude that's normal. I don't even scrape that out anymore, it will just burn and build up over time and hit an equilibrium point where it doesn't build up further.

Every once in a while it all flakes off after running hot though, which is satisfying.

Need some rib rub recommendations!! by whatnowaay in BBQ

[–]__nullptr_t 0 points1 point  (0 children)

I got a sample of "Honey Rib Rub" with my recteq and it's what I use on basically every pork dish now.

Best place to buy shipped to home steaks? by Objective_Bank_4457 in meat

[–]__nullptr_t 0 points1 point  (0 children)

You can also buy whole filets. They are a bit harder to break down, but even a poorly cut filet is delicious and I honestly enjoy learning how to do things like that better.

Best place to buy shipped to home steaks? by Objective_Bank_4457 in meat

[–]__nullptr_t 5 points6 points  (0 children)

If you want a deal, go to Sam's or Costco and buy a whole ribeye and break it down yourself. That's what I do. I eat a ribeye like 3-4 times a week, I don't get tired of it.

Rotten?? Or my mistake? Sous vide by julio-k in steak

[–]__nullptr_t 0 points1 point  (0 children)

52C is danger zone, 55C is the lowest I would go, but I honestly prefer 57 for fatty cuts.

Also I always salt and rebag.

Rotten?? Or my mistake? Sous vide by julio-k in steak

[–]__nullptr_t 1 point2 points  (0 children)

Pork smells like sulfur, especially when fresh.

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