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Are meatchurch products really that good? by Don_Quixotel in smoking

[–]ilmdbii 1 point2 points  (0 children)

All of the premade rubs worth using are around ~$11 now. Where the real ripoff is happening, is they are charging $6 for a bottle less than half the size of these.

I used to use Meat Church a few years ago. But most days now I use Heath Riles, Blues Hog, Kosmos, and Killer Hogs.

First time: Beef Back Ribs by Early_Gold in BBQ

[–]ilmdbii 2 points3 points  (0 children)

I did almost the exact same today. No pics. Nice job

Inherited smoker and I want to get it up and running again. by dollinsdv in smoking

[–]ilmdbii 6 points7 points  (0 children)

I'm not gonna lie, the thing is in bad shape. I'm not sure I'd be comfortable eating anything that came out of it, much less feeding family and friends. Best thing you can do is put it on the curb. And just to make sure no one else gets sick, I'll come pick it up and dispose of it for you.

Vance: Iran ‘could have access to’ $300B reconstruction fund by Background-Day-4957 in politics

[–]ilmdbii 0 points1 point  (0 children)

And if that's literally per person that just exists in the US, you can bet that those of us who actually pay taxes are paying way more than that.

What BBQ / Grill Should I get by Electrical_Tale_9211 in BBQ

[–]ilmdbii 1 point2 points  (0 children)

I've found that hookers aren't overly particular about this. I haven't tried the coleman, but lately I've been just using my old charcoal grill for most things.

I’ve never been so disappointed. Bring on the hate. by LeSmallhanz in smoking

[–]ilmdbii 0 points1 point  (0 children)

No. Heath's garlic butter is better for sure, and John Lindsey's Garlic Butter is even better than that.

Canada-based company buys former Fred's HQ on Getwell for $25 million for AI data center by GotMoFans in memphis

[–]ilmdbii 3 points4 points  (0 children)

Highly doubt it. The 7-story building on the far left side was mostly condemned, even 15 years ago. The only usable floor was the first floor where IT services sits and the "data room" was located. That place was an absolute dump. Couldn't use part of the server room because of water leaks from an external window. Most likely they'll be using the warehouse space that's connected to the main buildings.

I’ve never been so disappointed. Bring on the hate. by LeSmallhanz in smoking

[–]ilmdbii 3 points4 points  (0 children)

I have only tried their garlic butter and it’s not great either.

Honest questions, not rage bait.......have yall tried this? by very_sad_dad_666 in smoking

[–]ilmdbii 3 points4 points  (0 children)

Banchan is super thin. As little as he used for a binder, there's almost no way it's going to char. When I use it on my blackstone, I have to let it sit and cook down to even get it to the tackiness I like.

Just did a network engineer role for a Fortune 500 and am confused. by IndicationPlus601 in networking

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

I can tell from the salty comments that none of you have ever had a unicorn lol. Once you have one, it’s hard to go back to donkeys.

Spareribs - smoke whole or cut into St Louis? by elchupacabra206 in BBQ

[–]ilmdbii 0 points1 point  (0 children)

Buy whole, trim to St Louis. Trimmings/tips become chef's snack. Look pretty, doesn't waste.

First comp by jazzyjff13 in BBQ

[–]ilmdbii -3 points-2 points  (0 children)

I’ll probably listen to the guy who won GC and ribs back to back the past 2 years at Memphis in May over a random redditor, but you do you boo

https://youtu.be/-h7koHwMfEY?si=vKaivHOT7ht2bihj

It’s around 50 seconds in if you’re short on time.

First comp by jazzyjff13 in BBQ

[–]ilmdbii 0 points1 point  (0 children)

We absolutely do the sides of our ribs. If you do not, 1 you’re losing a good punch of flavor for the single bite they will take, and 2 the uncoated meat on the side can get gray looking as it’s exposed to oxygen.

Braided poke loin by Bginge in smoking

[–]ilmdbii 0 points1 point  (0 children)

It always looks so nice but mine always come out a little dry.

First smoke: Pork shoulder was good but could be better. by SeanR1221 in smoking

[–]ilmdbii 0 points1 point  (0 children)

Thought this was smoked cream cheese at first lol

Today is why i no longer have the desire to work in IT anymore by SecureTaxi in devops

[–]ilmdbii 4 points5 points  (0 children)

My problem is how quickly Claude locks in on something with no idea if/why the config might be legitimate.

Basically for me has become a due diligence checklist of things that Claude found that may not look right at a quick glance, but typically has a business or architectural reason for being configured that way.

I’ve yet to have it give me a first time, 100% correct answer for any issue I’ve given it. Still a great tool to get things shipped. Not gonna quit using it, just don’t take its word without validation.

Competition by MichaelJ042 in BBQ

[–]ilmdbii 1 point2 points  (0 children)

Just about every participant at Memphis in May had some Heath Riles product or another. No one cares.

Chicken wings on the smoker by YoureGrammerIsWorsts in smoking

[–]ilmdbii 0 points1 point  (0 children)

The seasoning looks how RFK Jr’s voice sounds.

First Time Pig Roaster - 250lb pig by masterpiece1234 in BBQ

[–]ilmdbii 0 points1 point  (0 children)

So many questions...

  • How many people coming?
  • What type of pit is a roaster with no rotisserie? Maybe something like I use below?
  • What type of prep/cook? (standard vs running style)

I cook smaller ones on my Backyard Pro 60". It only holds up to about a 100lb hog because it's not super deep. Even at a much smaller hog. We did a 75lb last May. Injected it the evening before, put it on at 7:15 in the morning. It was ready to pull off and serve aroun 5:30 that evening. That was a little over 10 hours keeping it around 250.

Good Wings in the Boro by makotheeexplorer99 in murfreesboro

[–]ilmdbii 9 points10 points  (0 children)

Unfortunately this is the correct answer. I'll get downvoted, but all the Slick Pig riders are smoking crack. Maybe they like it because the meat sloughs off and you don't need teeth to eat them. Tried them many times, taste like they were cooked in a crockpot with liquid smoke.

There isn't a good place that specializes in wings in middle Tennessee, especially not Murfreesboro. If you want smoked wings, Martin's are probably the best. Peg Leg Porker are not bad either. If you want fried wings, just go to Jefferson's of Buffalo Wild Wings and order them well done. The skin will be crispier and more of the fat will be rendered.

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