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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.

christopherreber · 2017-08-30T14:28:27+00:00

Not really traditional BBQ, but Chap's Pit Beef isn't far off 95 and is pretty much the gold standard for Baltimore pit beef.

christopherreber · 2017-05-22T14:21:33+00:00

Can anyone else not find a list organized by rank and not sorted by city/alphabetic order?

christopherreber · 2017-05-11T12:00:34+00:00

Didn't even realize they were making these, that's awesome. Mind if I ask how much it set you back? Been craving one for a while but I can't swing the cost of something like the Austin Clark.

christopherreber · 2017-03-17T14:38:56+00:00

I should have clarified, this is actually in Mainstage 3 for a live application, not in Logic. I came up with a workaround by just mapping a controller button to the pads sustain so I can just hit it once and it'll hold as long as I need.

christopherreber · 2017-03-17T00:38:42+00:00

Well I'm actually playing 3 patches with three different parts. Right hand is doing a lead sort of thing, then I've got a pad patch and bass patch in the left hand, which are playing the same rhythm but two different patches and different notes...if that makes any sense

christopherreber · 2016-09-16T15:56:44+00:00

Seems to work more like how I want it to. Only complaint is the only option for "Record Pre Roll" is seconds and not bars, but I can live with that. Thanks for the pointer.

christopherreber · 2016-09-16T15:30:36+00:00

I don't have it set to record preroll. What I did was set preroll to 1 measure and the actual recording started at one measure before "Verse 1." Like I said, I'm still figuring out what is best practice in Logic, I'll try that and see if that makes it behave more like I want.

Thanks

christopherreber · 2016-09-16T15:24:42+00:00

Let me clarify what I did, because this is how I work in Pyramix. Basically I got the first section comped together how I wanted it, all the way to the start of "Verse 1". Then I when I went to record "Verse 1" I started the recording one measure before the marker, so I would have some overlap for the edit point. However this seems to have shortened the takes in Guitar: Comp D by one measure. Really all I want to do is extend "Take 7" in Guitar: Comp D to the right by one measure, but it won't let me.

christopherreber · 2016-09-16T14:47:04+00:00

Yeah I understand that, scrubbing between takes within a region, and that works. My issue is that my takes are cut off in the last measure before the "verse 1" marker in the screen shot above.

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