Not So Pro 3

[cuinrearview]

Also @hoskvarna don't cut into the tree. From what I understand the fungus will keep growing until it finally kills the tree. The fungus on dead trees isn't worth anything.

 

[cuinrearview]

Pumped with a shot of apple cider vinegar/H2O mix. It’s wrap time…and I ain’t talking with Steve-O and the Wisconsin Funky Bunch either.

Howdy Steve-O!

View attachment 328775

This mfer done yet? Still can't believe you Texas crutched the mfer but you don't like bark so I guess.

 

[dall]

Damn slackers

 

[GCJenks204]

This mfer done yet? Still can't believe you Texas crutched the mfer but you don't like bark so I guess.

That was my thought, let it roll and build some bark.

 

[Stump Shot]

Hey mfers.

This is the best thing you will hear today. So listen dammit.

That'll make good cylinder porting listenin'!

 

[cuinrearview]

That was my thought, let it roll and build some bark.

His wife is in charge now. She doesn't like it so...

 

[GCJenks204]

His wife is in charge now. She doesn't like it so...

Does she like flavour? Didn’t look like a whole lot of seasoning on there either…

 

[cuinrearview]

Does she like flavour? Didn’t look like a whole lot of seasoning on there either…

I'm not going to argue recipe. I went through a lot of rubs before I decided the charcoal cooks made the seasonings mostly mute. I used to do a lot of the injections too. I still cover it heavily with rub. It goes in like that until it hits 195. Then it gets foil in a cooler for a while. No secrets here.

 

[USMC615]

This mfer done yet? Still can't believe you Texas crutched the mfer but you don't like bark so I guess.

Crutch ain’t got a f’ng thing to with bark…with butcher paper, unlike wrapping with foil. You just keep showing yer lack of skills ass cowboy! I think I’m gonna start wearing your sports BETTOR ass like a cheap suit. Instead of buck up little camper, buckle up…it’s gonna be a ride.

 

[USMC615]

I'm not going to argue recipe. I went through a lot of rubs before I decided the charcoal cooks made the seasonings mostly mute. I used to do a lot of the injections too. I still cover it heavily with rub. It goes in like that until it hits 195. Then it gets foil in a cooler for a while. No secrets here.

Let’s argue recipes, spices, rubs, injections, etc…let’s see whatcha got.

 

[USMC615]

In a side note from wasting my time with the Wolverine Bettor…just locked in my two tickets for REO Speedwagon for Sat, Apr 9, at the Macon City Auditorium in Macon…’bouts a 20 min drive. If you knuckleheads have never seen REO in concert, you missing one helluva show. No different than Chicago…one of the best concerts you’ll ever see.

This is unless you listen to thug/rap/absolute bullshitt music. If dats the case, you and Ten Live Crew keep marching on. Lol

 

[cuinrearview]

Crutch ain’t got a f’ng thing to with bark...

Can confirm. I saw saw your last one...

 

[Kiwioilboiler]

Home bbq make everyone cray cray?...

 

[GCJenks204]

Home bbq make everyone cray cray?...

100 ways of doing it right, too many only believe in their own. Kind of like grabbing beer from the fridge, some are going to grab a Bud, others are going local micro brew…

 

[GCJenks204]

@GCJenks204

Here Gary, before I forget. I have two of these for Makita batt’s. Pic is both sides of the same adapter. Forgot to mention, has USB-C charging port as well. Makita makes their own by brand name adapter but only has two USB outputs and that’s it (you can buy USB to 2.1 or 2.5mm male pin, but no sense in that unless you already have it).

I bought these two on Amazon…this is the one you want.

PAY ATTENTION when buying the 12V DC cable that you’ll need btwn the battery adapter and the device you’re driving…they’re either 5.5mm OD with 2.1mm ID male, or 5.5mm with 2.5mm ID male pin. In some odd cases you’ll need 2.5 male on one end to 2.1 male on the opposite end, but that’s rare nowadays.

View attachment 328772

This one right?

 

[cuinrearview]

Let’s argue recipes, spices, rubs, injections, etc…let’s see whatcha got.

GFS BBQ rub after a little mustard. Sit with that from one to all day hours in the fridge. Coal and two to three 1/2 fist hickory chunks at give or take 225 until it hits 195 internal. Add coal as necessary. At 195 pull whole and foil. To rest in a tight cooler for one up to four hours.

That's it cowboy. No juice. No vinegar(except for sauce). No cooking tricks. This is on my 22" WSM. No trinkets. Summer or winter, since '04. As long as it's out of the wind it holds pretty close. I normally start at nine or 10 for lunch/Sunday dinner the next day. Sometimes I get a stubborn one, they never all fiinish together but that's what the cooler is for.

As for sauce sometimes I have home made red ones from friends. Sometimes I mix sweet baby rays and open pit 50/50. Personally the meatwave vinegar is my fave. By design 'q is supposed to be simple with *s-wordty cuts of meat. We make the magic.

I'm not going to argue about it. If you want to talk brisket I'll listen. I bet all of the bling helps with those. I can only get the flat or the point right, never both.

 

[cuinrearview]

Home bbq make everyone cray cray?...

Don't let the purse swinging fool you. If Jase and I lived within driving distance we'd be at each other's table too busy eating to talk semantics.

 

[Woodpecker]

Morena E Hoa's.
Headin in, it's raining, but we need it.

@p61 western @P.M.P. @Woodpecker @AlfA01 you boys all good?

all good here. Busy with pre-spring chores. Gotta clear a bunch o this Boxelder out of this area. Future location of a small shop.



good stuff for breaking the super splitter in
I’ll be balls deep in maple sap this week. By the time I finish with that it’ll be hammer down for the rest of the year with tree work again.

 

[dall]

Home bbq make everyone cray cray?...

lol but would they share with us ?
im sure tim would

 

[cuinrearview]

I’ll be balls deep in maple sap this week

Any syurp guy would be jealous of the run we should get here this week. Looks like a straight week of perfect weather.