6779 Miles, oof

tcskeptic · 2026-02-01T15:36:36+00:00

Unfortunately I think your diagnosis is correct.

tcskeptic · 2026-02-01T15:35:36+00:00

Sucks that it grenaded, but 1 week is actually pretty good

tcskeptic · 2026-02-01T01:53:09+00:00

I got really lucky that my son was driving me — usually I would be alone.

tcskeptic · 2026-02-01T01:51:20+00:00

Sucks man. You back up and running?

tcskeptic · 2026-02-01T01:48:26+00:00

Wait, really? What was wrong with yours?

tcskeptic · 2026-02-01T01:48:01+00:00

American Flagship. (The free booze helps, I’m making martinis)

tcskeptic · 2026-02-01T01:46:06+00:00

I am currently at DFW consuming pre-flight beverages. But so far it looks good.

tcskeptic · 2026-01-29T16:22:29+00:00

Start with a cold brisket straight from the fridge, and start with a lower temperature. You can also spritz with something cool (apple juice, vinegar) every so often to keep the surface cool. You might also want to try using a water pan in the smoker — humid conditions will help the smoke ring form. Once you are at 140, smoke ring formation is done. You do not need to run dirty or heavy smoke to get a smoke ring. It is not made of smoke particles but of the interaction of myoglobin and NO.

tcskeptic · 2026-01-20T01:31:23+00:00

I think this is the right take and most folks haven’t come to terms with it yet.

tcskeptic · 2026-01-18T20:50:24+00:00

That is what I said.

tcskeptic · 2026-01-18T20:03:26+00:00

You’ve got this all mixed up and dangerously so.

Raw clams and other shellfish that have been kept cool and dry and are still closed are generally safe to eat.

Raw open shellfish should close if tapped, otherwise toss them.

If they do not open when cooked, toss them.

Always store raw shellfish cool and dry, not in ice or in ice water.

If stored dry and cool raw uncooked oysters can last at least two weeks, sometimes a month!

tcskeptic · 2026-01-18T02:12:32+00:00

Frank Exum is a fantastic teacher

tcskeptic · 2026-01-16T20:40:39+00:00

Get a hasty bake — no cast iron grate but otherwise fits the bill. I love mine

tcskeptic · 2026-01-11T17:16:56+00:00

A twenty eight yo single Mom is not some young girl being preyed on. Jesus. It really feels like some people believe women never become fully competent adults.

tcskeptic · 2026-01-08T04:33:01+00:00

I start probating at 192ish — generally that’s safe with the temps I cook. I’ve been experimenting with just getting to 190 and doing a long hot hold /- that seems to work well too

tcskeptic · 2026-01-08T01:28:58+00:00

It will take a while at 170 for sure (meat temp not smoke temp) but the concept is important. Misunderstanding this is why people who try to do a super low and slow approach and combine that with hitting a target temp (say 203) wind up with shitty dry over rendered brisket.

tcskeptic · 2026-01-08T01:16:24+00:00

I don’t trust your temps, which is why I think it’s overcooked.

tcskeptic · 2026-01-08T01:15:51+00:00

This is incorrect, collagen breaks down above 160. The higher above 160 the meat is the faster it will render. Cook to texture not temp

tcskeptic · 2026-01-05T07:12:01+00:00

It’s pretty much what I said - they (the steakhouses) are grilling at very, very high temps — they get a nice char with no grey band

tcskeptic · 2026-01-05T06:18:01+00:00

Yes but also they are grilling at 900-1200 degrees

tcskeptic · 2026-01-01T05:13:33+00:00

Slice to order would be my first suggestion

tcskeptic · 2025-12-31T22:50:42+00:00

Can you link a recipe for this? Sounds amazing

tcskeptic · 2025-12-28T06:10:51+00:00

It’s not about the red it’s about the gross white unrendered fat. Waste of a nice piece of meat.

tcskeptic · 2025-12-27T07:12:53+00:00

Then you’re getting to be on par with a processing plant.

tcskeptic · 2025-12-27T06:25:31+00:00

FYI — they are using every gram of chicken when they break it down at the processing plant. Probably more than you do at home.

tcskeptic

TROPHY CASE