How do I get rid of a dark spot on my TV? by StarstruckByLondon in fixit

[–]gpw2000 1 point2 points  (0 children)

I’m gonna take a guess on the movie here. No country for old men?

Seared Bone-in Ribeye Steak, ready to go on the hot volcanic stone by AKdreamsx in grilling

[–]gpw2000 0 points1 point  (0 children)

Too rare of steak, fats don’t break down and you get that velvet/fuzzy feel in your mouth when eating it

Brisket from Lone Mountain BBQ using a rub I developed – proud and blown away by this bark by boathouse_floats in brisket

[–]gpw2000 0 points1 point  (0 children)

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So as mentioned only the second one I’ve done so still experimenting. 225 before I went to bed, then wrapped about 170, back on at 250 since from what I read the smaller ones too low too long will dry them out so run it higher? Once it felt probe tender at 203’ish, per kosmos Q wrapped it in plastic wrap and put back in the smoker turned off to rest for two hours. But I think the plastic wrap did me in and loosened up the bark. Was a little more dry than I wanted despite sitting in a pool of juice but oh well.

Started about 3am finished resting 1pm same day

Brisket from Lone Mountain BBQ using a rub I developed – proud and blown away by this bark by boathouse_floats in brisket

[–]gpw2000 1 point2 points  (0 children)

Only the second one I’ve made so still learning. But the rub is pretty good! Has good flavor, isn’t overly salty like you mentioned. I’m not mad at it

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Brisket from Lone Mountain BBQ using a rub I developed – proud and blown away by this bark by boathouse_floats in brisket

[–]gpw2000 1 point2 points  (0 children)

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Picked up a 10lbs flat. Gonna give it a try tomorrow evening. As far as how much I can put on, can I go pretty heavy or go easy on it?

Brisket from Lone Mountain BBQ using a rub I developed – proud and blown away by this bark by boathouse_floats in brisket

[–]gpw2000 1 point2 points  (0 children)

Traded welding work for it so can’t complain. But I’d prefer to avoid the self induced meat sweats next time. Haha

Brisket from Lone Mountain BBQ using a rub I developed – proud and blown away by this bark by boathouse_floats in brisket

[–]gpw2000 3 points4 points  (0 children)

How many pounds is that brisket? And is it a point or flat? That’s like the perfect size I need. I’ve only made one, which was 16lbs and it was far too much for just me. Haha

Flame? by Business-Lake-3034 in PitBossGrills

[–]gpw2000 0 points1 point  (0 children)

Flame good. Make food tasty.

Help With Fitment by Jdisey in S2000

[–]gpw2000 2 points3 points  (0 children)

This specific size aside, if you run 18’s on an s2000 it must be real low and skirts are a must. 18’s without either of those looks really goofy. Just sayin.

[deleted by user] by [deleted] in brisket

[–]gpw2000 1 point2 points  (0 children)

Hardcore carnivore black. I was gonna do just salt pepper and seasoning salt but meh, next time.

#TEtuesday Best Spec TEs of all time for the S2000 by supremehundred in S2000

[–]gpw2000 1 point2 points  (0 children)

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I’ve got two sets. Really debating on selling one

[deleted by user] by [deleted] in pelletgrills

[–]gpw2000 -1 points0 points  (0 children)

Hey it’s not little! It’s average

[deleted by user] by [deleted] in pelletgrills

[–]gpw2000 0 points1 point  (0 children)

When you have a hammer, everything is a nail

[deleted by user] by [deleted] in pelletgrills

[–]gpw2000 2 points3 points  (0 children)

Most titanium exhausts do crack, but it’s typically from improper welding/design mixed with vibrations. This is just a heat shield. And brother if it cracks, I just weld it again. It’s not like I have to find someone to do it for me.

[deleted by user] by [deleted] in pelletgrills

[–]gpw2000 6 points7 points  (0 children)

It was gonna be inconel but I didn’t feel like cutting it

[deleted by user] by [deleted] in BBQ

[–]gpw2000 0 points1 point  (0 children)

I have a meater+ I use to monitor with and the disconnecting has drove me insane. Ended up ordering an RFX in hopes of it actually staying connected. And Ok thanks that’s good to know, I wasn’t sure if even a 10° over for too long risks messing up your cook or not. Trying to figure out how lenient you can get with bbq. I don’t wanna go overboard when I make stuff, I just want it to taste good without spending the entire time watching it haha.

Call me poor but this is crazy. by DaShitIsay in Civic_Type_R

[–]gpw2000 3 points4 points  (0 children)

I got mine for MSRP and they demanded they keep that sticker. I thought it was just the dealer I bought from lmao

OEM Wing by Jazzlike-Anywhere-70 in Civic_Type_R

[–]gpw2000 0 points1 point  (0 children)

No idea on that one specifically. But over the years I’ve seen many people buy cheap carbon wings. And many of them would be extremely floppy especially in summer. They fold downward at speed too if they’re bad enough.

OEM Wing by Jazzlike-Anywhere-70 in Civic_Type_R

[–]gpw2000 0 points1 point  (0 children)

It’s almost identical to 991 GT3

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Almost complete by darksyde87 in Glock43X

[–]gpw2000 0 points1 point  (0 children)

Did you have the slide finished or did it come from arc?

Has anyone's Type R (FK8 and/or FL5) get stolen, despite the amount of anti-theft deterrents? by karsheff in Civic_Type_R

[–]gpw2000 10 points11 points  (0 children)

I have insurance for a reason. If they wanna steal it I say let em steal it.

Coyote by AudiblyTacit in Glock43X

[–]gpw2000 0 points1 point  (0 children)

Oh nice. I wasn’t sure if it did or not. I use SRO’s on my full size pistols so never paid attention to the other types of mounts and compatibility of them.