Klappco Posted July 26, 2017 Report Share Posted July 26, 2017 2 hours ago, K Cooper said: Do you have a good looking sister that cooks as well as you? Really doesn't have to be a sister OR super good looking! Damn that looks good! One brother. He doesn't cook but he is a champion golfer and and engineer who makes many times what I do. He is also married. Quote Link to comment Share on other sites More sharing options...
trialbyfire Posted July 26, 2017 Report Share Posted July 26, 2017 @K Cooper you get the one that does full auto? Or single shot? Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
treeslayer Posted July 26, 2017 Report Share Posted July 26, 2017 8 hours ago, K Cooper said: I committed today to a Feral Hog hunt next month, from a helicopter. Ok, we have to have pictures of this adventure, "feet up" from a helicopter with a 50 Caliber, and a full belt of ammo ready to go, have fun Coop! 2 Quote Link to comment Share on other sites More sharing options...
Coop Posted July 26, 2017 Report Share Posted July 26, 2017 Gonna be one foot inside, one on the rung dealie, using a 12 ga. auto that holds 9 shots. I still have a week or so to change my mind. Quote Link to comment Share on other sites More sharing options...
Chet Posted July 26, 2017 Report Share Posted July 26, 2017 If you change your mind I got dibs on being the first to call you a sisy. 2 Quote Link to comment Share on other sites More sharing options...
MattF Posted July 26, 2017 Report Share Posted July 26, 2017 14 hours ago, Klappco said: I start checking at about 190 but probe For tenderness. I use my Blue Thermopen for that duty. Same for me with brisket. I have been using the iGrill 2 for my temp probes for the last year and love it. Temp readings are accurate and allows me to check the temp from my phone. I find this keeps me from opening the smoker too often to probe for temp. 1 Quote Link to comment Share on other sites More sharing options...
Coop Posted July 27, 2017 Report Share Posted July 27, 2017 22 hours ago, Klappco said: One brother. He doesn't cook but he is a champion golfer and and engineer who makes many times what I do. He is also married. I'll pass, thanks. But you starting a new thread under Off Topics for grilling would be a cool idea. Might not surpass @Llama Hijack but I bet you'd have a decent audience. As long as you don't bad mouth Texas BBQ. 1 Quote Link to comment Share on other sites More sharing options...
Klappco Posted July 27, 2017 Report Share Posted July 27, 2017 I'll pass, thanks. But you starting a new thread under Off Topics for grilling would be a cool idea. Might not surpass @Llama Hijack but I bet you'd have a decent audience. As long as you don't bad mouth Texas BBQ. Never. I trained in Virginia but my heart is in Texas. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
MattF Posted July 27, 2017 Report Share Posted July 27, 2017 13 hours ago, K Cooper said: I'll pass, thanks. But you starting a new thread under Off Topics for grilling would be a cool idea. Might not surpass @Llama Hijack but I bet you'd have a decent audience. As long as you don't bad mouth Texas BBQ. I started this one a couple months ago. It got buried, but @Klappco cooking would be a great addition. Quote Link to comment Share on other sites More sharing options...
trialbyfire Posted July 29, 2017 Report Share Posted July 29, 2017 Just made my first cut with an actual rip blade on the table saw using a cheap blade and the cut quality and ease of cut was remarkable. Why did I wait so long to buy a dedicated rip and crosscut blade? I don't think I will ever go back to a combo blade again. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Popular Post gee-dub Posted July 29, 2017 Popular Post Report Share Posted July 29, 2017 2 hours ago, trialbyfire said: Just made my first cut with an actual rip blade on the table saw using a cheap blade and the cut quality and ease of cut was remarkable. Why did I wait so long to buy a dedicated rip and crosscut blade? I don't think I will ever go back to a combo blade again. Sacrilege! Many, many woodworkers will tell you to just slap a Forrest WWII on the saw and run it till it melts. That's how real men do woodworking My woodworking made a jump when I realized the benefit of dedicated cutters. Holds true for more than just tablesaws 3 Quote Link to comment Share on other sites More sharing options...
wdwerker Posted July 29, 2017 Report Share Posted July 29, 2017 I use Freud's Glue line Rip thin kerf blades. I know some folks argue against thin kerf blades, but I use a large stiffening plate to reduce the flutter and mostly rip stuff less than an inch thick. Beautiful results up to 3-4 ft long. Any longer and you are bound to vary the pressure against the fence which affects the cut. Quote Link to comment Share on other sites More sharing options...
Eric. Posted July 29, 2017 Report Share Posted July 29, 2017 33 minutes ago, gee-dub said: Sacrilege! Many, many woodworkers will tell you to just slap a Forrest WWII on the saw and run it till it melts. That's how real men do woodworking My woodworking made a jump when I realized the benefit of dedicated cutters. Holds true for more than just tablesaws I agree dedicated blades are mo betta. Especially when it comes to ripping. I'm super lazy about swapping blades though so in the past I usually kept a combo on. But after I got an MFT and started doing a lot more crosscutting with that, I started leaving a rip blade in the TS and it's so much better. It's my preferred TS blade now unless I'm doing joinery or cutting sheet goods. Quote Link to comment Share on other sites More sharing options...
Coop Posted July 29, 2017 Report Share Posted July 29, 2017 7 minutes ago, wdwerker said: I use Freud's Glue line Rip thin kerf blades. I know some folks argue against thin kerf blades, but I use a large stiffening plate to reduce the flutter and mostly rip stuff less than an inch thick. Beautiful results up to 3-4 ft long. Any longer and you are bound to vary the pressure against the fence which affects the cut. I use the same blade but was unaware of a stiffening plate. Looks like I need to get into the 21st century and look these up. Thanks Quote Link to comment Share on other sites More sharing options...
Just Bob Posted July 29, 2017 Report Share Posted July 29, 2017 3 hours ago, gee-dub said: Sacrilege! Many, many woodworkers will tell you to just slap a Forrest WWII on the saw and run it till it melts. That's how real men do woodworking My woodworking made a jump when I realized the benefit of dedicated cutters. Holds true for more than just tablesaws I gave my WWII to my son, he can run it till it melts. I am quite happy with my dedicated rip and crosscut blades. Quote Link to comment Share on other sites More sharing options...
Cliff Posted July 30, 2017 Report Share Posted July 30, 2017 On 7/25/2017 at 4:38 PM, MattF said: I am not a fan of slaw on my pulled pork sandwiches. Growing up in Eastern N.C. I always had to ask them to hold the slaw and they look at me all crazy. What internal temp do you take your pork shoulder to for pulling? I have started experimenting and think I have found that I like pull the shoulder out at around 185, wrap and let rest. I wrap in foil and put it in a small cooler with towels for at least one hour. Seriously? 185? At 185, mine has a good 3-5 hours left. 203 is when I pull it out. Quote Link to comment Share on other sites More sharing options...
estesbubba Posted July 30, 2017 Report Share Posted July 30, 2017 8 hours ago, Cliff said: Seriously? 185? At 185, mine has a good 3-5 hours left. 203 is when I pull it out. 190-195 here and 192 for packer briskets. Quote Link to comment Share on other sites More sharing options...
Klappco Posted August 1, 2017 Report Share Posted August 1, 2017 Crispy Smoked Pork Belly. This is from a restaurant in Snoqualmie, WA. Mine goes on the pit Thursday for the visiting grandkids. They love Pork belly. Restaurant was just down the street from the cafe in Twin Peaks. 2 Quote Link to comment Share on other sites More sharing options...
Coop Posted August 1, 2017 Report Share Posted August 1, 2017 D- on the pic. Presentation doesn't fill me up. Your stuff looks a lot better! 2 Quote Link to comment Share on other sites More sharing options...
Klappco Posted August 1, 2017 Report Share Posted August 1, 2017 D- on the pic. Presentation doesn't fill me up. Your stuff looks a lot better! This was one bite as the family swarmed it. I'm thinking of doing a crispy Teriyaki glaze type finish. Pork belly is such a magnificent thing! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Popular Post Cliff Posted August 2, 2017 Popular Post Report Share Posted August 2, 2017 Well this makes 2 walnut trees awaiting slabbing. This one is only 20" though. The other is 33". The log on the left is 20' long. 5 Quote Link to comment Share on other sites More sharing options...
Coop Posted August 2, 2017 Report Share Posted August 2, 2017 Pretty cool Cliff! That's a bunch of weight & wait! Quote Link to comment Share on other sites More sharing options...
Popular Post Klappco Posted August 3, 2017 Popular Post Report Share Posted August 3, 2017 Smoked Crispy Teriyaki Pork Belly. Granddaughters love smoked meat! I split the Belly. Five pounds for this and five pounds curing for next week's bacon. 3 Quote Link to comment Share on other sites More sharing options...
Cliff Posted August 3, 2017 Report Share Posted August 3, 2017 Well. I've been thinking of doing pork belly for a while. Those pictures just made my brain explode. 1 Quote Link to comment Share on other sites More sharing options...
Klappco Posted August 3, 2017 Report Share Posted August 3, 2017 It melts in your mouth. Quote Link to comment Share on other sites More sharing options...
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