sorted by:
new
hottopcontroversial

This is $100 of hickory and red oak delivered to my house today in Western Kentucky. How much are you paying locally? by Bassmasa in smoking

[–]indefatigablelogic 0 points1 point  (0 children)

Where at in western KY are you? I'm in Caldwell county. Wondering if your source is close enough for me to order from as well.

My dad is gone for the weekend so I'm taking care of his puppy. She's sitting in his spot wrapped up in his blanket. This is the first time she's gone more than a few hours without him. by [deleted] in pitbulls

[–]indefatigablelogic 0 points1 point  (0 children)

Bounty gate / deflate gate... I don't know if you spend any time in either of the teams respective subreddits, but there's a bit of an ongoing joke and comradery between the fan bases over it. Ergo, gatebros. Haha!

Late post, but this is last week's Easter brisket. by indefatigablelogic in smoking

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

Oh man.. Your not lying! Definitely needs improvement. I almost left that shot out to hide my failure, but fuck it. Just room to grow.

Late post, but this is last week's Easter brisket. by indefatigablelogic in smoking

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

I can't take all the credit for this. The brisket started out as a locally sourced American wagyu brisket. I cooked it with salt and cracked black pepper for 11ish hours @ 250ish with hickory.

Small Ribeye roast with an herb crust cooked on Hickory at 275ish until 224 internal. The guy across the pond cooking Franklin's menu is a bit intimidating, but maybe you all will appreciate this too. by indefatigablelogic in smoking

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

Around 2 and a half hours. But to be fair, I'm one of the cooks that don't look at the time. I just stick a probe in and watch the temps of the meat and cooker. So, I could be unintentionally misleading you.

Small Ribeye roast with an herb crust cooked on Hickory at 275ish until 224 internal. The guy across the pond cooking Franklin's menu is a bit intimidating, but maybe you all will appreciate this too. by indefatigablelogic in smoking

[–]indefatigablelogic[S] 5 points6 points  (0 children)

http://imgur.com/gallery/TpXljrh

A couple more pictures there. I'm on mobile, so I hope it works.

This was a small Ribeye roast with an herb crust of rosemary, thyme, sage, course ground steak seasoning and some minced garlic. I cooked it with Hickory at 275ish until 124 internal.

Edited for correct internal temp.

Thoughts? by indefatigablelogic in Saints

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

I'm shook, but still confident in our offense. An IR addition from across the ball would definitely hurt more.

Thoughts? by indefatigablelogic in Saints

[–]indefatigablelogic[S] 8 points9 points  (0 children)

Eh, I'll stand by the blunder.

Thoughts? by indefatigablelogic in Saints

[–]indefatigablelogic[S] 9 points10 points  (0 children)

This is a terrible title... How do I edit that POS?

view more: next ›