AS THE BIRD TURNS

[mcpat]

A few things I think I’ve learned this past week:

- @Mike Zierath can dish it out and take it

- NCHAWK5 honestly HATES PSU the University. It’s not a charade.

- HR folks say things that seem offensive to us, I think, as terms of endearment. Like when George Constanza hosted the executives from the Texas Rangers who called everyone “bastards”

- Folks that ask you to search their posting history don’t always actually mean it

 

[98lberEating2Lunches]

A few things I think I’ve learned this past week:

- @Mike Zierath can dish it out and take it

- NCHAWK5 honestly HATES PSU the University. It’s not a charade.

- HR folks say things that seem offensive to us, I think, as terms of endearment. Like when George Constanza hosted the executives from the Texas Rangers who called everyone “bastards”

- Folks that ask you to search their posting history don’t always actually mean it

You may be onto something, ya bastard.

 

[PASLP2]

 

[WexfordWarrior]

You may be onto something, ya bastard.

 

[mcpat]

No Ironbird posts since Friday morning. Suspended?

 

[98lberEating2Lunches]

No Ironbird posts since Friday morning. Suspended?

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.

 

[Sportfan2017]

No Ironbird posts since Friday morning. Suspended?

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

 

[82bordeaux]

No Ironbird posts since Friday morning. Suspended?

He's on his honeymoon with Grip.

 

[District four]

I left them both under the bridge they'll be back at some point lol. Just kidding. They haven't grown a set yet

 

[Chickenman Testa]

He's on his honeymoon with Grip.

Who’s the bottom?

 

[dunkej01]

Who’s the bottom?

Grip

 

[mcpat]

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:

 

[dunkej01]

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:

View embedded media

no matter how much Mike may want the clicks of a back and forth, it is a new day.

#growth

 

[jack66]

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:

View embedded media

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.

 

[PSUbluTX]

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

Or she just shut off internet access in her basement?

 

[Petch]

I use a grillmates rub, applewood cherry, I spritz it with some apple juice and dump a beer in the aluminum pan every few hours. It's worked so far and it comes out great.

Try some Dizzy Pig spices. Good stuff!

 

[Mike Zierath]

Carver cones are hitting the ground left and right.

Don’t be dissing carver Cones!! Pretty sure they are innocent in all this!

Z

 

[APSPSUwrestlingfan]

Don’t be dissing carver Cones!! Pretty sure they are innocent in all this!

Z

A lot of cone-holders have lost their grips.

 

[Mike Zierath]

I remember when Vodka pretty much posted his same diatribe in every thread here. That's when I created my Rivals account just to be able to use the IGNORE feature. I wasn't retired yet, then, so my time was much more limited. Must be shortly after that he was banned.

I like tHR Vodka much better. He doesn't $#!+ where he eats, so much.

Are you sure?

Z

 

[Mike Zierath]

Try some Dizzy Pig spices. Good stuff!

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

 

[86PSUPaul]

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

 

[WexfordWarrior]

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

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.

 

[GogglesPaizano]

"He's stalling on BBQ"!

 

[82bordeaux]

"He's stalling on BBQ"!

And there we have found the problem with the Hawk's failure at brisket.

 

[Cstroke]

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

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.

 

[WexfordWarrior]

And there we have found the problem with the Hawk's failure at brisket.

He keeps trying to push the meat off the smoker when it starts to stall.
Your turn:

 

[Cstroke]

They like tough brisket!!!!

 

[raslen007]

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

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.

 

[PAgeologist]

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 always say, if I need A1 for your steak, I'm not eating your steak. I do like A1 for fries though.

 

[bourbon n blues]

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 also wrap mine at a certain temp. I don't think mine is traditional but I think it's tasty , along with the guests .😎

 

[bourbon n blues]

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.

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.

 

[johnstownsteel]

I wonder if Ironbird checks in on this thread from time to time.

If so, I hope he is enjoying the BBQ tips....

 

[bourbon n blues]

I wonder if Ironbird checks in on this thread from time to time.

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 .

 

[98lberEating2Lunches]

For any who maybe thought he might've been suspended (@mcpat), I noticed the thread's namesake was back liking tHR posts today.

 

[bourbon n blues]

For any who maybe thought he might've been suspended (@mcpat), I noticed the thread's namesake was back liking tHR posts today.

He's special lol.

 

[District four]

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.

Now that's a stat that would be concerning if I was a coach just saying

 

[bourbon n blues]

Ask him if he trens naturally? 😂😂😂

 

[Mike Zierath]

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 .😎

Served with fava beans?

Z

 

[bourbon n blues]

Served with fava beans?

Z

Usually Hunts lol, a a baked broccoli cheese casserole .

 

[82bordeaux]

Served with fava beans?

Z

And a nice Chianti.