I don’t make gravy anyway so it’s no loss for me
The smoke is of course delicious, but the really important part is the final internal temperature of the meat. Doing the same cook in an oven would still come out great.
I target 145 F. There’s a PDF document by the FDA that breaks down the time and temperature needed to kill the bad stuff. 165 is instant, but 145 at ten minutes is also safe.
This is spatchcocked. It cooks fairly evenly, but the breasts take the longest. Not a big deal since the dark meat tolerates higher temperatures better. I usually target 145 F internal temp. This one went over.
I’ve thought about putting together a video of my spatchcocking technique since I have it down to a few minutes. It’s a combination of a few videos I’ve watched.
Essentially, starting at the back, cut around the rib cage, separate the thigh bones, then remove the entire rib cage from the breast plate by cutting through the cartilage.
Hard to tell because I didn’t have a digital thermometer in the smoker for this cook, but somewhere around 275/315.
I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don’t use it for humidity, that doesn’t actually improve the meat. Final internal temp and cook time are the main factors there.
About 3 hours in the smoker. Turkey goes quick usually, and it comes out better at a higher smoker temperature.
Why can’t they use the excess energy to make the train go again?
They were asking for a ride. She speaks Ukrainian. I’m guessing she wasn’t bothered by it.
I might have crossed my wires, it was probably just a forum post I misread. I happened to have new ceramic burrs so I went ahead and installed them.
I got closer to a perfect pull this morning after adjusting the right lever! Unfortunately I’m out of that coffee now so the process restarts with the next bag.
New ceramic burrs.
I typically use light roast beans, apparently ceramic is better there.
Went through the hyperalignment procedure and got close but not perfect. Had to move on and get it back together at some point.
Works the same, just inline. And this grinder has two
A blessing! Free credit monitoring! All is well
Me, spending hours on Age of Empires 2 and loving it
Cisco Webex.
You think teams or zoom are annoying? This is much worse. The worst part is with some default meeting settings, a loud chime would play every time someone joined. People kept this on for meetings of 300+ people, then they started talking over the beeps once “the popcorn slowed down.”
Extraction is heavily controlled by amount of water, temperature, grind size, and time.
To get an under extracted brew, you would use more water with a shorter brew time with a course grind at a lower temperature. This should give you something that’s sour, weak, watery, with a thin mouthfeel.
Overextraction would be the opposite. Boiling water in a preheated brewing device, fine grind, less water, steeped for a longer time. This should taste dark, bitter, burnt, strong, with a soupy grimy mouthfeel.
You can make one cup of each at the extremes to taste the difference, and then use that information to tweak your regular brew one variable at a time. Look up the coffee compass to help understand what you’re tasting and which direction to move.
As opposed to Cole’s law, which is a finely shredded cabbage salad
This should be a Will Ferrell movie
If you happen to live in a city that has one, check out this online showroom: https://sandmansleep.net/
I tried all of the mattresses, and was surprised with what I found. The Latex ones weren’t as comfortable for me as hybrid foam/coils. On a lot of beds, I could feel the lower firmer layers on my hips laying on my side. Latex felt so springy it was almost trying to roll me off the bed.
I guess my advice is to try in person however you can. I spent some time looking at naplab, but the scores range from 9.5 to 9.8 so they mattresses aren’t even differentiated. In person, there were big differences that weren’t captured in the scores, which try to be subjective but miss a lot.
Dry beans. A $2 bag makes a massive pot.
That’s the downside. This time I had lots of time to let it rest, so I popped it in the oven at 550F right before serving for five minutes. Probably could have used a bit more time.