AS THE BIRD TURNS (IOWA STUFF)
- Thread starter Lyco1990
- Start date
- Status
Don't look a gift horse in the mouth.
Some on tHR point out he makes them look bad. Maybe he's taking a respite from the fray.
Rumor has it that his mom finally convinced him that "If you can't say anything nice....don't say anything" So we'll never hear from him again
He's on his honeymoon with Grip.
I left them both under the bridge they'll be back at some point lol. Just kidding. They haven't grown a set yet
I’m limiting my posting on HR so to not end up banned, but on the following post over there:
“Obviously don’t know the ins and outs, but I often wonder why a kid wouldn’t choose to be part of one of the top programs in the nation in Iowa. Cornell is a good program, but come on …”
I think the OP lacks the following knowledge:
“Obviously don’t know the ins and outs, but I often wonder why a kid wouldn’t choose to be part of one of the top programs in the nation in Iowa. Cornell is a good program, but come on …”
I think the OP lacks the following knowledge:
no matter how much Mike may want the clicks of a back and forth, it is a new day.
#growth
Over that span, only 2 Hawkeyes have won a trophy their Sr year.
You would think a few fans would begin to question development when most of the wrestlers are reaching a plateau halfway through their career.
Or she just shut off internet access in her basement?Rumor has it that his mom finally convinced him that "If you can't say anything nice....don't say anything" So we'll never hear from him again
Don’t be dissing carver Cones!! Pretty sure they are innocent in all this!Carver cones are hitting the ground left and right.
Z
A lot of cone-holders have lost their grips.
Wait a minute, back to brisket for a second: I have been ruining good pieces of brisket for a long time. I can’t seem to get it right. Everybody down here in Texas, who would have you believe they are the best meat smokers in America (and I’m sure some of them are😉)…low and slow is how they do it. 225 for 14-16 hours!
I want more info on @bourbon was describing. What are you cooking it in that you are pouring a beer in it? I pour beer when I’m doing it too, but it’s generally into my stomach!
more details please!
Z
I have a Pit Barrel Cooker and it is great. I have had fantastic Brisket, ribs, pulled pork, and chicken wings come from it. Very easy to use.
18.5" Classic Pit Barrel® Cooker
The #1 Best Selling Drum Cooker on the market. Transform and elevate your outdoor cooking our classic pit barrel smoker from Pit Barrel® Cooker Co.
pitbarrelcooker.com
If you want to retain the bark and still keep it moist and tender you have to wrap it in peach paper when it hits the stall. Usually around 165 degrees.
Last edited:
And there we have found the problem with the Hawk's failure at brisket.
Mike, I screwed up several.
I wrap mine in foil at the 160ish before it stalls, then take it to 203-206ish..
Take it from the smoker and put it in a towel in an empty cooler and let it set for a while..
It's been good ever since..
I'm not saying this is the brisket is winning any awards but it's very good.
He keeps trying to push the meat off the smoker when it starts to stall.
Your turn:
I have one of these as well and I love it. Great smoker for those who want to get started and will not be disappointed on how things turn out. I have made briskets in half the time as low and slow method and the flavor is fantastic. I keep it simple. I use Dijon mustard as a binder, lots of salt pepper and some celery salt. That's it. As someone else commented you should not need to jazz up good meat. When I get BBQ out I always ask for it naked. I cringe when I see someone pour A1 on a good Ribeye. But we all have our favs.I have a Pit Barrel Cooker and it is great. I have had fantastic Brisket, ribs, pulled pork, and chicken wings come from it. Very easy to use.
18.5" Classic Pit Barrel® Cooker
The #1 Best Selling Drum Cooker on the market. Transform and elevate your outdoor cooking our classic pit barrel smoker from Pit Barrel® Cooker Co.
I always say, if I need A1 for your steak, I'm not eating your steak. I do like A1 for fries though.
I also wrap mine at a certain temp. I don't think mine is traditional but I think it's tasty , along with the guests .😎
I've heard of people taking it up to a certain temp, wrapping it and letting it finish in a yeti like cooler wrapped in towels . My son did it that way, be right back , lol.
I wonder if Ironbird checks in on this thread from time to time.
If so, I hope he is enjoying the BBQ tips....
If so, I hope he is enjoying the BBQ tips....
Let's talk about our steroid usage so he can go on an epic rant . You don't need to use or have used , just be able to spell the names correctly .I wonder if Ironbird checks in on this thread from time to time.
If so, I hope he is enjoying the BBQ tips....
For any who maybe thought he might've been suspended (@mcpat), I noticed the thread's namesake was back liking tHR posts today.
Now that's a stat that would be concerning if I was a coach just saying
Kinda similar.
Smoker at 200-225 for 6-8 hours. Take it off, wrap in foil, add a little apple juice and stick it in the oven for 4-6 more, 12-14 total. Then, stick it in a cooler for a few more hours.
Any traditionalists or contest smokers can KMA. I'm not cooking this for you. And, this brisket is melt in yo mouth, slap yo momma good.
And, if anyone is interested in the recipe, my homemade pastrami is even better than my brisket, but it takes eight days.
- Status
Similar threads
