What did you accomplish today?

Sunbiz1

Sunbiz1

Well-Known Member
I took everyone's $$ today, actually I earned it...only...

I was just told my bubba kush is too strong. When I first started growing a decade ago I used bag seed, and that same person said my weed didn't get him high.

Now it's too strong...hehe!.
 
curious2garden

curious2garden

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see4 said:
I started cutting my wrists.
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What are you a f'n quitter? Get on it! Nah.. come on just smoke another, life's to short :) eat more ice cream and more pot. See if you really can go blind if you get high enough :) One has to have a goal.
 
curious2garden

curious2garden

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Staff member
Here's what I accomplished today amongst some other diversions. What's the fourth of july without real bbq?
Smoked baby back ribs, I love my big green egg :)
ribs.jpg
 
curious2garden

curious2garden

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Metasynth said:
I'll be there in an hour...Key lime pie okay for you?
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Yes unless you happen to have more meat? I love meat :) I wanted to do a pork butt but these were just to delicious looking. Now I'm sad I didn't throw a pork butt in the mix hmmmmm!! LOL Oh and pot!! Don't forget pot! This tastes so much better with it. I'll supply the Corona.
 
curious2garden

curious2garden

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Sunbiz1 said:
baby baby baby...just did this the other day over lump charcoal and applewood.

And I'll wager the big green egg is an insulated grill...which work even better than my Weber.
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YES!! It's a wonderful big ceramic heatsink! I love that thing. Once you dial your heat in (for me 250), you just walk away and allow her to chug along. So steady, I can put 16lb of pork shoulder on her at 8 pm and she motors overnight while I sleep and bammo dinner is pulled pork. Oh I love that girl :)
 
Metasynth

Metasynth

Well-Known Member
curious2garden said:
Yes unless you happen to have more meat? I love meat :) I wanted to do a pork butt but these were just to delicious looking. Now I'm sad I didn't throw a pork butt in the mix hmmmmm!! LOL Oh and pot!! Don't forget pot! This tastes so much better with it. I'll supply the Corona.
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Hehe...pot and meat? Yeah, I can bring pot and meat...As long as meat is a euphemism for mah penis....
 
Sunbiz1

Sunbiz1

Well-Known Member
curious2garden said:
Yes unless you happen to have more meat? I love meat :) I wanted to do a pork butt but these were just to delicious looking. Now I'm sad I didn't throw a pork butt in the mix hmmmmm!! LOL Oh and pot!! Don't forget pot! This tastes so much better with it. I'll supply the Corona.
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Well shit, now I want to smoke an entire hog over a split 40 gal drum for a day.
 
Metasynth

Metasynth

Well-Known Member
We just did a pig roast at my work for a luau. Cooked that pig from 4:30 AM till almost 7PM...I didn't even take one bite. And I LOVE pork!
 
Sunbiz1

Sunbiz1

Well-Known Member
Metasynth said:
We just did a pig roast at my work for a luau. Cooked that pig from 4:30 AM till almost 7PM...I didn't even take one bite. And I LOVE pork!
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Yep, takes about an hour per pound at lowest setting regardless of BBQ set-up.

And wild boar is even better than traditional farm raised pork.:bigjoint:
 
curious2garden

curious2garden

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Metasynth said:
Hehe...pot and meat? Yeah, I can bring pot and meat...As long as meat is a euphemism for mah penis....
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Well as long as you don't mind me throwing it on the BBQ I'm good with that. I've never had smoked trouser trout before :) How generous of you LOL
 
curious2garden

curious2garden

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Sunbiz1 said:
Yep, takes about an hour per pound at lowest setting regardless of BBQ set-up.

And wild boar is even better than traditional farm raised pork.:bigjoint:
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That's the problem it's a real crap shoot on timing depending on the amount of collagen in the meat. All those cross links need to be slowly heated mmmmm so you are never sure how long your plateau phase will be. So I always plan on 24 hours for pulled pork and full brisket I'd plan on a lot more for 1/2 hog. But this kind of stuff is way beyond my skill level. I do just so so.
 
Sunbiz1

Sunbiz1

Well-Known Member
curious2garden said:
That's the problem it's a real crap shoot on timing depending on the amount of collagen in the meat. All those cross links need to be slowly heated mmmmm so you are never sure how long your plateau phase will be. So I always plan on 24 hours for pulled pork and full brisket I'd plan on a lot more for 1/2 hog. But this kind of stuff is way beyond my skill level. I do just so so.
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I find it to be like growing, you just know when it's finished.

I had to dial-in on my grill as well, and ruined the first shoulder in the process. A 250 temp over a smoker isn't easy to maintain, even with your almost air tight egg.
 
curious2garden

curious2garden

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Staff member
Sunbiz1 said:
I find it to be like growing, you just know when it's finished.

I had to dial-in on my grill as well, and ruined the first shoulder in the process. A 250 temp over a smoker isn't easy to maintain, even with your almost air tight egg.
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You're right I have to keep an eye on it. But I drag around a wireless thermometer and once I got the opening size dialed in and then don't overshoot on start up I can do ok. Although I must admit I keep looking at this:
http://www.fredsmusicandbbq.com/BBQ_GURU_CYBERQII_TEMP_CONTROL_PACKAGE_FOR_BIG_GRE_p/bbg-sys-cyberqii-bge.htm

But it somehow seems like cheating :)
 
Sunbiz1

Sunbiz1

Well-Known Member
curious2garden said:
You're right I have to keep an eye on it. But I drag around a wireless thermometer and once I got the opening size dialed in and then don't overshoot on start up I can do ok. Although I must admit I keep looking at this:
http://www.fredsmusicandbbq.com/BBQ_GURU_CYBERQII_TEMP_CONTROL_PACKAGE_FOR_BIG_GRE_p/bbg-sys-cyberqii-bge.htm

But it somehow seems like cheating :)
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That's enough technology to master a sailboat single-handed.

How bout I just shove thermometer up piggies ass from to time.:lol:
 
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