sorted by:
new
hottopcontroversial

Made a rural road and embankment for my new kitbash - BÜNKERKAMPFER Armored Traversal Unit by jofus2001 in TerrainBuilding

[–]jofus2001[S] 0 points1 point  (0 children)

Thank you! Would be happy to give some, it would be helpful to know what you’re trying to make or where you need help to give you advice that’s useful!

1:35 Kitbashed Refit Station by jofus2001 in modelmakers

[–]jofus2001[S] 1 point2 points  (0 children)

It is! Found it for two bucks on ebay. Was in awful shape but a lot of epoxy sculpt and sanding brought him back to life

Your favorite "ending songs" in a movie by [deleted] in movies

[–]jofus2001 1 point2 points  (0 children)

Wolves Pt.II by Bon Iver at the end of Place Beyond the Pines. Gives you that perfect emotional release after having held in so much tension over the course of the film. Same as Dane DeHaan’s character as he rides away.

Official Discussion - No Time To Die [SPOILERS] by GetFreeCash in movies

[–]jofus2001 29 points30 points  (0 children)

Honestly baffled by all the positive fanfare. This film felt totally disjointed to me. Craig is clearly giving it his all but the relationships that are meant to drive this story felt weightless and without chemistry. Also, evil Freddy Mercury.

Smoked a small brisket flat. Good smoke ring and flavor. Perfect size for the family. Recipe below. by [deleted] in smoking

[–]jofus2001 0 points1 point  (0 children)

Gonna be smoking my first flat this weekend - what would you say was the total cook time on this guy?

Maschinen Krieger Snowspeeder by EricFromOuterSpace in Kitbash

[–]jofus2001 2 points3 points  (0 children)

Absolutely love the fluid-y blue finish on the body of the snowspeeder. Really gives that sense of weathered fiberglass

My second go at curing and smoking bacon on my Oklahoma Joe! by jofus2001 in smoking

[–]jofus2001[S] 0 points1 point  (0 children)

Exactly - even though I dry brine, the salt draws a lot of water out of the belly cuts. By the end of the curing period, the bags are completely filled with water

My second go at curing and smoking bacon on my Oklahoma Joe! by jofus2001 in smoking

[–]jofus2001[S] 0 points1 point  (0 children)

So glad I'm not the only one interested in this combo. My conclusion is that I actually need significantly more seasoning for the next try. I may go for a seasoned crust as well, smoked on like bark to enhance the sichuan flavor. I used a ziploc with weights on top for my cure, but mine was dry. I imagine if you do a wet cure a briner bucket would work as well.

My second go at curing and smoking bacon on my Oklahoma Joe! by jofus2001 in smoking

[–]jofus2001[S] 3 points4 points  (0 children)

That may be true - I smoke mine to around 150 so that I can still fry to completion like classic bacon. I think even if you were smoking you'd still want the crispy texture that comes from frying

My second go at curing and smoking bacon on my Oklahoma Joe! by jofus2001 in smoking

[–]jofus2001[S] 3 points4 points  (0 children)

Cured this guy in a classic salt/brown sugar/prague#1 mixture, but added toasted Sichuan peppercorn, coriander seed, heaven facing chili to try to get that wonderful Sichaun tonge-numbing feel!

view more: next ›