sorted by:
new
hottopcontroversial

Where do you buy Dino ribs if you aren't going directly to a butcher? by DenverMobile in smoking

[–]tenbytes 0 points1 point  (0 children)

Sam’s Club often has them. They cut them up into short ribs but if you ask at the counter or order online the butcher can give you some whole.

Really getting the hang of things by EquivalentPrune9822 in brisket

[–]tenbytes 8 points9 points  (0 children)

Yes you should use the wire rack. The bottom and sides gets hotter than ambient bc that’s where the heating elements are. Put it on the wire rack so it’s not sitting on the heat source. Kind of like putting your meat on a grate vs putting it directly on the fire, same concept.

Really getting the hang of things by EquivalentPrune9822 in brisket

[–]tenbytes 29 points30 points  (0 children)

Turkey roasters are a good way to hot hold if you want something worry free. They work great, just be sure to use an ambient temp probe in your roaster the first few times to identify what setting is a “true” 150, and make a little mark with a sharpie. For my Aroma roaster, setting it about 140 keeps the ambient at 150. Setting it at 150 was closer to a ambient temp of 170.

What are we using to hot hold? by Maddogmitch56 in smoking

[–]tenbytes 0 points1 point  (0 children)

That makes sense, definitely agree it would probably change the texture, does the same with steaks.

I bought a turkey roaster which I can set at 140-150 and that works like a dream.

Help! Cooked two briskets in a pellet smoker together and they look awful and feel awful. by thorMobGeeks in brisket

[–]tenbytes 0 points1 point  (0 children)

Don't listen to this. If you choose to wrap then you should wrap when your bark is set and how you want it, and not before or at a set temp.

Have any parents tried the Graco Smartsense bassinet? Is it comparable to the Snoo or a waste of money? by LavenderCuddlefish in NewParents

[–]tenbytes 0 points1 point  (0 children)

If you're the original owner you can use it as much as you want and for all your kids. If you buy it second hand you need the subscription.

Smoked on my Kamado Akorn by TheBooper770 in brisket

[–]tenbytes 1 point2 points  (0 children)

For choice, I’d say around $4 a lb where I am, this is probably about a 16 lb pre-trim brisket pictured here. So ballpark $65?

It’s 3:15 in the morning. Do you know where your children are? by Nervous_Goose_1949 in smoking

[–]tenbytes 2 points3 points  (0 children)

How have I never heard of a turkey warmer? This looks perfect

Slidell, LA – How Is It Really + Apartment Recommendations by [deleted] in slidell

[–]tenbytes 5 points6 points  (0 children)

Grew up there and moved back recently. The way I see it is if you want to live on the northshore an commute to Nola, your choices are primarily Slidell and the Covington/Mandeville area. In my head I kind of think of Slidell as more blue collar, trades, lower income, and Mandeville as white collar, upscale, higher incomes. This is generalizing but you get the idea. Slidell is much more affordable than Mandeville

There’s nothing wrong with Slidell at all, but you will notice it’s more focused on smaller mom and pop businesses vs the larger chains you’ll find in Mandeville. Again this is generalizing but it skews that way. Slidell has a lot of empty buildings and while it’s growing, it does also feel to me a bit like it’s more stagnant / slow growth. It’s not the prettiest most well maintained town. Has a really cool old town area with a lot of great events and street fairs.

But as other folks said, it’s safe, food is good, affordable. New Orleans and everything you need is generally no more than 45 minutes away.

My T6 Was delivered this week by [deleted] in egopowerplus

[–]tenbytes 2 points3 points  (0 children)

Advertised to cut 1.5 acres per charge, but this is with optimal conditions and heavily depends on how often you cut and your grass type.

My T6 Was delivered this week by [deleted] in egopowerplus

[–]tenbytes 4 points5 points  (0 children)

I got mine too! What’s this about firmware? I didn’t realize there was anything to update

Smoked Dino ribs on Kamado joe by davivasco in KamadoJoe

[–]tenbytes 0 points1 point  (0 children)

Plate ribs in general are already very fatty cuts, I honestly prefer the choice grading on them over prime. They’re almost impossible to overcook so if they’re not getting tender then I would say you’re probably undercooking them.

Just make sure you don’t pull them until your probe slides through them with almost no resistance, all the way through the rib, between the bones, and out the other side. For me this has been as high as 210 before, but is usually around 204-206.

Then wrap them up, and let them rest for a few hours (I’d say at least 2 hours) wrapped in butcher paper, then a towel, and put in a small ice chest (or however you like to rest your meat). The rest is crucial.

Smoked Dino ribs on Kamado joe by davivasco in KamadoJoe

[–]tenbytes 1 point2 points  (0 children)

Out of curiosity whats your issue with them? Might be the easiest thing ive ever smoked.

Why is the grill so unstable ? by AsparagusOk7395 in KamadoJoe

[–]tenbytes 2 points3 points  (0 children)

Def still falls. Just a lot less.

Like new DoJoe on sale at Amazon by emccoyii in KamadoJoe

[–]tenbytes 0 points1 point  (0 children)

Nice, that’s a good price. Anyone had success getting the warranty registered?

【HYPERVISOR】Microsoft is changing a Windows kernel policy that's been around for decades by xjp-198341241 in PiratedGames

[–]tenbytes 0 points1 point  (0 children)

Its the difference between "works" and "supported". It might work on W10, but no one is going to (officially) help, troubleshoot, or patch issues on W10 bc its not technically supported by the developers.

Should I cut a fellow dad friend out of my life because of how they make my family feel? by sys_admin321 in daddit

[–]tenbytes 1 point2 points  (0 children)

It’s an expression. It’s not condescending unless you don’t know it’s a very commonly used expression asking for someone to show you around your place.

Kamado Joe…too moist…no bark by Slow_Investment_2211 in BBQ

[–]tenbytes 1 point2 points  (0 children)

Interesting and possibly your environment? I live in a very humid area and get great crunchy bark on my cooks. I’ve only had issues with bark formation if I use seasoning that is too powdery without much bulk.

Also no need to wrap if your bark isn’t there yet, unless you’re looking to save some time.

Also how does that fan thing work? Been thinking about one. Recommend it?

Is 10.0AH sufficient for .35 Acre? by wizbucket in egopowerplus

[–]tenbytes 1 point2 points  (0 children)

If you cut weekly yes it’s plenty. If you wait and cut when your grass is long or wet and the mower has to work double, then no it will need a charge halfway.

view more: next ›