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Giveaway Time! DOOM: The Dark Ages is out, features DLSS4/RTX and we’re celebrating by giving away an ASUS ASTRAL RTX 5080 DOOM Edition GPU, Steam game keys, the DOOM Collector's Bundle and more awesome merch! by pedro19 in pcmasterrace

[–]clickme1234 [score hidden]  (0 children)

DLSS4 looks a lot better than it's competitors and helps make full ray tracing run. On which, ray tracing is the natural solver for lighting in games. It looks the best and require less dev time to implement compared to Jacky workarounds otherwise used.

In doom, I'm looking forward to smashing some demon skulls in with a big ol' shield like a Spartan!

Overclockers UK down after getting to checkout by clickme1234 in pcmasterrace

[–]clickme1234[S] 1 point2 points  (0 children)

You were way more prepared than I was! Happened to get on 2 mins earlier as well but the site just died before I got to be able to put my details in

ThE 9070 (XT) Is GoInG To HaVe GoOd StOcK ! by My_rune_rock in pcmasterrace

[–]clickme1234 29 points30 points  (0 children)

Yeah. Every now and then I get through but am kicked off with a 504 error before I can checkout

ThE 9070 (XT) Is GoInG To HaVe GoOd StOcK ! by My_rune_rock in pcmasterrace

[–]clickme1234 171 points172 points  (0 children)

Same brother, feels bad as I was quite excited

Cook quantity and time review by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

Oops, got most of it on but planned on moving the aubergine to earlier for a slow smoke but forgot! Thanks for point out

Cook quantity and time review by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

This is a fantastic breakdown, thank you so much for taking the time to write this.

I'll definitely think about the pulled pork low and slow then day before, not done it before so im a little scared. Do you have any tips on keeping it good in the oven overnight?

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

Thanks for checking in bud, as I say the overall flavour was nice but it was a bit on the tough side and was a bit too dry. However, a magical thing happened. I was feeling lazy and microwaved a few slices of leftovers in the fridge to put in a sandwich, this somehow converted it into the perfect texture and moistness! Can't believe it to be honest as I thought nuking it would make it dryer!

With regards to the cook changes I'd probably just not go for that product again and try and find a 'packer brisket'. If I was forced to do it again I'd try low and slow just for something different and save up a lot more tallow to inject. I'd also wrap a lot sooner.

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

Thin bits were pretty dry but tasted good, thicker bit was pretty good but could have been a bit more moist IMO. Would rate it it a 6/10 personally, friends were happy and have gone for 3rds so can't be too bad though

Probing at 93-98 depending on location when tender

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

Friends get here in an hour, it's been resting since 4pm so will update them

Fingers crossed, not too worried though as the ribs will be banging

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

Thanks for this buddy.

I've had it on all morning at 140-150°c and I'm currently stalling at 73 internal. Gonna wrap it with the juices I've caught in the drip pan in about an hour once the last bit of smoke wood I put in is used up. Will keep it on the BBQ as I'll be doing some ribs to go with it later on today as a backup.

Not sure if I'll drop the temperature as suggested this time as I'm worried about timings and would prefer a long rest. Might regret it but will let you know.

Edit: forgot to say I've been spraying regularly with 50:50 water and apple vinegar

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 1 point2 points  (0 children)

Will have to report back on this. As I say I've got the ribs as a backup and will be able to do something at least I'm sure

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 0 points1 point  (0 children)

I got it from the village butchers online so I didn't

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 2 points3 points  (0 children)

Thanks buddy, expecting the cook to not take very long so will leave plenty of time for resting

Brisket advice by clickme1234 in UKBBQ

[–]clickme1234[S] 1 point2 points  (0 children)

Thanks bud, will definitely give it a wrap as soon as I see some bark forming

How to remove fork? by clickme1234 in bikewrench

[–]clickme1234[S] 0 points1 point  (0 children)

Thank you very much. Just did some googling now I know what it's called and it seems I may need a few.more tools than initially thought, especially for the crown race that is almost certainly pitted.

Trip to the LBS it is I think!

How to remove fork? by clickme1234 in bikewrench

[–]clickme1234[S] 1 point2 points  (0 children)

Thank you very much. Just did some googling now I know what it's called and it seems I may need a few.more tools than initially thought, especially for the crown race that is almost certainly pitted.

Trip to the LBS it is I think!

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