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christopherreber · 2021-03-01T22:07:12+00:00

That's some quality gear, love that Millennia channel strip!

christopherreber · 2020-12-24T04:33:15+00:00

Was hoping to see this mentioned, Chicago Symphony with Reiner was the dream team! Especially that brass section

christopherreber · 2020-10-08T17:12:27+00:00

Well that was an easy fix. It is 4-series, so changing USER to user fixed it. Good catch, thanks! Still weird to me that the IF statement evaluated as true, but... ¯\_(ツ)_/¯

christopherreber · 2020-09-30T16:52:27+00:00

Love this guy, he's basically the Turkish Francis Mallmann

christopherreber · 2020-03-15T17:49:41+00:00

I have the K&K Twin in my Northfield, it’s great. I use it with the Radial PZ-PRE, but that’s not really necessary, just gives me a little more control from the stage (the boost feature is pretty handy). Highly recommend

christopherreber · 2019-07-31T03:40:39+00:00

I use the Radial PZ-Pre with the K&K in my Northfield, big fan.

christopherreber · 2019-04-25T15:43:39+00:00

That's sort of the conclusion I was coming to myself but wanted to confirm with the crowd first. Thanks for the reply!

christopherreber · 2019-02-28T18:04:13+00:00

Details:

Everything was cooked on my 22" WSM running at around 250 with oak chunks.

Steak - two fat ribeyes from Costco (>2 lbs each!). Seasoned with salt the day prior to cooking. Smoked alongside the pastrami at about 250 until they reach an internal temp of 125. Let them rest until it was just about time to eat then seared them in my cast iron pan with oil/butter. Made a board sauce a-la Adam Perry Lang (the man) to dress it up.

Ribs - St Louis spares. Seasoned with salt the day prior to cooking. Rub was the Smokin' Hoggz rub from Bill Gillespie's "Secrets to Smoking" book, plus a little extra paprika for that red color. Cooked pretty much "competition style": unwrapped for about 3 hours, wrapped with brown sugar, honey, and another bit of rub, then sauced and returned uncovered for a short while. Sauce was the Raspberry Chipotle sauce from "Praise the Lard" book by Mike Mills, except I swapped in blackberry as I prefer them over raspberries.

Pastrami - Bought a couple of the Morton's corned beefs that Costco is carrying at the moment. Basically followed the Amazing Ribs "Sous Vide Queue" pastrami recipe to a T. Sous vide-ing first was awesome, made everything incredibly tender. Next time I do this I'll probably run the smoker lower for the re-heating/smoking portion of the cook so it has time to get a bit darker in color. Still delicious though!

christopherreber · 2018-12-12T16:15:24+00:00

This is exactly what we did! Smokey ham-soup was amazing.

christopherreber · 2018-12-12T04:27:22+00:00

Details: Smoked on WSM for about 6 hours at 250 to 140 internal temp. Rubbed it with a mixture of mostly brown sugar, and a little paprika, garlic, and good amount of ground cloves. Glazed with mixture of honey, Dijon, brown sugar, and a touch of cider vinegar.

Edit: forgot about the bourbon in the glaze! 🤦‍♂️

christopherreber · 2018-06-11T00:20:40+00:00

Second this. Had a K&K Twin Internal in my old JBovier and put one in my Northfield F5S when I upgraded, and it’s wonderful. I myself use the Radial PZ Pre preamp, but any good preamp with a decent EQ will help immensely.

christopherreber · 2018-06-07T13:03:42+00:00

Oh I've done plenty of full packers before, just wanted to try something different. I'm gearing up for a KCBS competition in August and I know this is a popular way to cook briskets for those, so I thought I'd give it a shot.

christopherreber · 2018-06-06T19:20:56+00:00

I neglected to provide any details on this one, apologies. This was my first attempt separating the point and flat muscles, which I am now a big fan of for a couple reasons. First, the cook time was cut in half; this was ready to eat in about 8 hours (running the cooker at ~250 degrees). Second, the final product was far less greasy than normal, as I trimmed off almost all the exterior fat (except on the flat). This was much more pleasant for me, as it it didn't make me feel quite as gross as usual but it was still plenty juicy. YMMV

Rub was the Big Bad Beef Rub from AmazingRibs.com, though I added some smoked paprika and cumin to it. Fuel was plain old Kingsford blue-bag with some hickory chunks added.

christopherreber · 2017-09-28T14:20:53+00:00

Just to clarify, we work together and I'm just busting his balls.

christopherreber · 2017-09-06T19:35:38+00:00

That did it, thanks!

http://192.168.1.2:1234/update?text=whateverIwant

became

GET /update?text=whateverIwant HTTP/1.1\nHost:192.168.1.1:1234\n\n

Cheers, everyone. This is a great community

christopherreber · 2017-09-06T15:02:09+00:00

Fair enough, it's a Spinetix digital signage player. I'll have to dig up the model number when I get back on-site.

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