TLPTPW # 117 (someone here will be 50 in July)

Message boards : Cafe SETI : TLPTPW # 117 (someone here will be 50 in July)
Message board moderation

To post messages, you must log in.

Previous · 1 . . . 4 · 5 · 6 · 7 · 8 · 9 · 10 . . . 49 · Next

AuthorMessage
Profile Mike Special Project $75 donor
Volunteer tester
Avatar

Send message
Joined: 17 Feb 01
Posts: 34253
Credit: 79,922,639
RAC: 80
Germany
Message 998511 - Posted: 24 May 2010, 16:17:40 UTC - in response to Message 998507.  

Best Monday ever! Vacations make every day great.


agreed.



With each crime and every kindness we birth our future.
ID: 998511 · Report as offensive
Profile zoom3+1=4
Volunteer tester
Avatar

Send message
Joined: 30 Nov 03
Posts: 65709
Credit: 55,293,173
RAC: 49
United States
Message 998523 - Posted: 24 May 2010, 16:38:33 UTC - in response to Message 998490.  

Posting without anything in particular to post about.


You could talk about the weather. Isn't that what people do when they have nothing in particular to say?

p.s. It's a cooler 24C here today ;)

That or We just post by the numbers, Kinda like the lads from Liverpool did, One, Two, Three, Four... :D
The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's
ID: 998523 · Report as offensive
KB7RZF
Volunteer tester
Avatar

Send message
Joined: 15 Aug 99
Posts: 9549
Credit: 3,308,926
RAC: 2
United States
Message 998576 - Posted: 24 May 2010, 19:30:32 UTC

Just got home from picking up a futon bed for my son, so I win!
ID: 998576 · Report as offensive
Profile John Clark
Volunteer tester
Avatar

Send message
Joined: 29 Sep 99
Posts: 16515
Credit: 4,418,829
RAC: 0
United Kingdom
Message 998582 - Posted: 24 May 2010, 19:53:12 UTC

Posting because it's still warm and sunny.
It's good to be back amongst friends and colleagues



ID: 998582 · Report as offensive
Profile zoom3+1=4
Volunteer tester
Avatar

Send message
Joined: 30 Nov 03
Posts: 65709
Credit: 55,293,173
RAC: 49
United States
Message 998588 - Posted: 24 May 2010, 20:09:36 UTC - in response to Message 998582.  
Last modified: 24 May 2010, 21:08:00 UTC

Posting because it's still warm and sunny.

It's 69F(21C) here, So what's It like there Robin, Er John? ;)
The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's
ID: 998588 · Report as offensive
Profile AndyW Project Donor
Volunteer tester
Avatar

Send message
Joined: 23 Oct 02
Posts: 5862
Credit: 10,957,677
RAC: 18
United Kingdom
Message 998598 - Posted: 24 May 2010, 20:55:16 UTC - in response to Message 998582.  

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).

ID: 998598 · Report as offensive
Profile Carlos
Volunteer tester
Avatar

Send message
Joined: 9 Jun 99
Posts: 29756
Credit: 57,275,487
RAC: 157
United States
Message 998606 - Posted: 24 May 2010, 21:28:05 UTC - in response to Message 998598.  

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.
ID: 998606 · Report as offensive
Dena Wiltsie
Volunteer tester

Send message
Joined: 19 Apr 01
Posts: 1628
Credit: 24,230,968
RAC: 26
United States
Message 998612 - Posted: 24 May 2010, 21:50:46 UTC - in response to Message 998606.  
Last modified: 24 May 2010, 21:54:11 UTC

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.
ID: 998612 · Report as offensive
KB7RZF
Volunteer tester
Avatar

Send message
Joined: 15 Aug 99
Posts: 9549
Credit: 3,308,926
RAC: 2
United States
Message 998616 - Posted: 24 May 2010, 22:11:46 UTC - in response to Message 998612.  

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.
ID: 998616 · Report as offensive
Dena Wiltsie
Volunteer tester

Send message
Joined: 19 Apr 01
Posts: 1628
Credit: 24,230,968
RAC: 26
United States
Message 998620 - Posted: 24 May 2010, 22:36:03 UTC - in response to Message 998616.  

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.

If you think I can be of help, feel free to PM me. We wore a smoker out and I just replaced the pans in the newer one again. We don't do much fish, but that's one that takes very little time. Our favorites are baby back ribs and rock cornish game hens. We use charcoal with mesquite chips but have used hickory in the past.
ID: 998620 · Report as offensive
Profile Misfit
Volunteer tester
Avatar

Send message
Joined: 21 Jun 01
Posts: 21804
Credit: 2,815,091
RAC: 0
United States
Message 998625 - Posted: 24 May 2010, 23:13:09 UTC

You guys chit-chat while I win.
me@rescam.org
ID: 998625 · Report as offensive
Profile Phil
Volunteer tester
Avatar

Send message
Joined: 19 Jun 99
Posts: 110
Credit: 4,545,588
RAC: 0
United Kingdom
Message 998627 - Posted: 24 May 2010, 23:18:55 UTC - in response to Message 998625.  

You guys chit-chat while I win.


HUH! You aint won.
ID: 998627 · Report as offensive
Profile John Clark
Volunteer tester
Avatar

Send message
Joined: 29 Sep 99
Posts: 16515
Credit: 4,418,829
RAC: 0
United Kingdom
Message 998634 - Posted: 24 May 2010, 23:43:46 UTC

For a real professional BBQ we need to recall Celtic Wolf
It's good to be back amongst friends and colleagues



ID: 998634 · Report as offensive
KB7RZF
Volunteer tester
Avatar

Send message
Joined: 15 Aug 99
Posts: 9549
Credit: 3,308,926
RAC: 2
United States
Message 998635 - Posted: 25 May 2010, 0:21:34 UTC - in response to Message 998620.  

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.

If you think I can be of help, feel free to PM me. We wore a smoker out and I just replaced the pans in the newer one again. We don't do much fish, but that's one that takes very little time. Our favorites are baby back ribs and rock cornish game hens. We use charcoal with mesquite chips but have used hickory in the past.

Sounds like a plan. Mine has small metal dishes for both the water and the charcol/wood chips to be mixed. I did use it once to smoke some ribs, but it was also cold, so it was hard to keep the temps up. So hopefully with the summer it'll help keep the temps high enough to cook the meat as well as give it that good smoke flavor. When it gets time, I'll probably PM ya, thanks!
ID: 998635 · Report as offensive
Dena Wiltsie
Volunteer tester

Send message
Joined: 19 Apr 01
Posts: 1628
Credit: 24,230,968
RAC: 26
United States
Message 998636 - Posted: 25 May 2010, 0:40:43 UTC - in response to Message 998635.  
Last modified: 25 May 2010, 0:50:43 UTC

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.

If you think I can be of help, feel free to PM me. We wore a smoker out and I just replaced the pans in the newer one again. We don't do much fish, but that's one that takes very little time. Our favorites are baby back ribs and rock cornish game hens. We use charcoal with mesquite chips but have used hickory in the past.

Sounds like a plan. Mine has small metal dishes for both the water and the charcol/wood chips to be mixed. I did use it once to smoke some ribs, but it was also cold, so it was hard to keep the temps up. So hopefully with the summer it'll help keep the temps high enough to cook the meat as well as give it that good smoke flavor. When it gets time, I'll probably PM ya, thanks!

This smoker is like ours. Cold or windy days can be a problem. You might consider construction a fold up shield you can put around the smoker if you have much trouble with the weather. You can use cardboard in a pinch because the outside temperature is just a little over boiling. Also, starting out with boiling water in the pan speeds things up a good deal.
We put wet wood chips on top the charcoal to get the all the flavor out of them we can. If possible, soak the chips over night.
ID: 998636 · Report as offensive
KB7RZF
Volunteer tester
Avatar

Send message
Joined: 15 Aug 99
Posts: 9549
Credit: 3,308,926
RAC: 2
United States
Message 998640 - Posted: 25 May 2010, 0:58:42 UTC - in response to Message 998636.  


This smoker is like ours. Cold or windy days can be a problem. You might consider construction a fold up shield you can put around the smoker if you have much trouble with the weather. You can use cardboard in a pinch because the outside temperature is just a little over boiling. Also, starting out with boiling water in the pan speeds things up a good deal.
We put wet wood chips on top the charcoal to get the all the flavor out of them we can. If possible, soak the chips over night.

Mine is a Brinkman also, but its not listed on their site. Its a rectangular shaped one, with 4 vents, 2 on the left and right sides, top and bottom. Never thought about using boiling water, I'll have to try that. I soak the chips for about 6 hours, but I'll have to try overnight. And I always place the chips on top of the charcoal. We'll see hopefully in a couple weeks. I got mesquite and hickory chips.
ID: 998640 · Report as offensive
Dena Wiltsie
Volunteer tester

Send message
Joined: 19 Apr 01
Posts: 1628
Credit: 24,230,968
RAC: 26
United States
Message 998643 - Posted: 25 May 2010, 1:15:59 UTC - in response to Message 998640.  


This smoker is like ours. Cold or windy days can be a problem. You might consider construction a fold up shield you can put around the smoker if you have much trouble with the weather. You can use cardboard in a pinch because the outside temperature is just a little over boiling. Also, starting out with boiling water in the pan speeds things up a good deal.
We put wet wood chips on top the charcoal to get the all the flavor out of them we can. If possible, soak the chips over night.

Mine is a Brinkman also, but its not listed on their site. Its a rectangular shaped one, with 4 vents, 2 on the left and right sides, top and bottom. Never thought about using boiling water, I'll have to try that. I soak the chips for about 6 hours, but I'll have to try overnight. And I always place the chips on top of the charcoal. We'll see hopefully in a couple weeks. I got mesquite and hickory chips.

We think mesquite is good for the game hens and ribs as they don't have a real strong flavor. Hickory might be better for beef as beef has a strong flavor. It is personal and you may also have access to fruit wood, something we haven't played with at all. In the south west, mesquite wood is common. Sometimes it is even considered a weed and used for firewood. Makes you think when you shell out the money for a little bag of chips.
ID: 998643 · Report as offensive
KB7RZF
Volunteer tester
Avatar

Send message
Joined: 15 Aug 99
Posts: 9549
Credit: 3,308,926
RAC: 2
United States
Message 998649 - Posted: 25 May 2010, 1:41:11 UTC - in response to Message 998643.  


We think mesquite is good for the game hens and ribs as they don't have a real strong flavor. Hickory might be better for beef as beef has a strong flavor. It is personal and you may also have access to fruit wood, something we haven't played with at all. In the south west, mesquite wood is common. Sometimes it is even considered a weed and used for firewood. Makes you think when you shell out the money for a little bag of chips.

Cool. I'll have to see if there's any fruit wood chips, I haven't seen any, but really wasn't looking hard either. LOL Yeah, a bag of woodchips is nuts, wish I could just grow my own and chip it myself. LOL Or get a big smoker, so I can throw logs in.
ID: 998649 · Report as offensive
Dena Wiltsie
Volunteer tester

Send message
Joined: 19 Apr 01
Posts: 1628
Credit: 24,230,968
RAC: 26
United States
Message 998652 - Posted: 25 May 2010, 1:46:36 UTC - in response to Message 998649.  
Last modified: 25 May 2010, 1:50:04 UTC


We think mesquite is good for the game hens and ribs as they don't have a real strong flavor. Hickory might be better for beef as beef has a strong flavor. It is personal and you may also have access to fruit wood, something we haven't played with at all. In the south west, mesquite wood is common. Sometimes it is even considered a weed and used for firewood. Makes you think when you shell out the money for a little bag of chips.

Cool. I'll have to see if there's any fruit wood chips, I haven't seen any, but really wasn't looking hard either. LOL Yeah, a bag of woodchips is nuts, wish I could just grow my own and chip it myself. LOL Or get a big smoker, so I can throw logs in.

You can use chunks if you don't soak them in water. The water is intended to make the chips last longer but that's not a problem if you have wood chunks. You can also get a bigger bag from Brinkman.
ID: 998652 · Report as offensive
Profile Dune Finkleberry
Avatar

Send message
Joined: 22 Sep 99
Posts: 1314
Credit: 1,124,651
RAC: 0
United States
Message 998662 - Posted: 25 May 2010, 2:12:14 UTC

My neighbor was getting rid of his smoker. It's a Brinkman smoker that needs some TLC and a wire brush, and a paint-job, it'll be as good as new. All I had to do was spot him a beer and some company and we're even.

It looks similar to this one.


ID: 998662 · Report as offensive
Previous · 1 . . . 4 · 5 · 6 · 7 · 8 · 9 · 10 . . . 49 · Next

Message boards : Cafe SETI : TLPTPW # 117 (someone here will be 50 in July)


 
©2024 University of California
 
SETI@home and Astropulse are funded by grants from the National Science Foundation, NASA, and donations from SETI@home volunteers. AstroPulse is funded in part by the NSF through grant AST-0307956.