Recruiting Forum Football Talk IV

[Revived2002]

 

[Buddy’s Bandit]

Any signs of Weller 12 release? Usually they let it go about this time of year.

 

[Ulysees E. McGill]

Of course it helps to surround yourself with good people who can also coach pretty good...otherwise, not so good for your career..

 

[Ulysees E. McGill]

Do some of you actually hunt with an AR? I guess I could see that for hog hunting but not deer hunting. Call me old fashioned, but I grew up hunting with lever action and bolt action rifles...maybe even a 12ga with buckshot. I guess the deer weren't as violent back then. Then again, I could only take out 7 deer in a self defense situation with perfect shots from my 35 Marlin 336...so maybe I've never truly been prepared in case the herd fought back.

All joking aside, if you hunt deer with an AR and a high capacity magazine...are you just saying you're a bad shot without actually saying you're a bad shot?

This is cool...I finally found somebody else that used an old Marlin lever action 35..

I loved that thing...just because I too am old fashioned and I grew up watching westerns with my granddaddy, and they are so fun to shoot.

 

[drvenner]

Yep, communist.

Капитализм навсегда

 

[drvenner]

When you say "most of us"......?

You know what they say. If you have to ask........

 

[drvenner]

You haven’t had one cooked right is all

Might be true. You offering to deep fry one for me?

 

[drvenner]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

 

[GiggerVol]

This is cool...I finally found somebody else that used an old Marlin lever action 35..

I loved that thing...just because I too am old fashioned and I grew up watching westerns with my granddaddy, and they are so fun to shoot.

Haven;t deer hunted in years either but loved my first rifle, the old lever action 30-30 which was fun to shoot. I loved rabbit and quail hunting the most. It was a family tradition for my dad and uncle to take me, my brother and 1st cousin hunting early on thanksgiving morning. Miss those times dearly.

 

[drvenner]

Ha! I should've been more specific. My nephew with Down Syndrome coming in for his second game of the season... texted me tonight asking what color jerseys UT would wear! I guess he wants to match?
View attachment 414426

That is awesome. Almost positive they will be orange. I hope that you and your family have an epic day!!

 

[drvenner]

Meant orange on orange, sorry was at $2 tuesday

LOL, no worries. I may have drunk posted a time or two in my day.

 

[GiggerVol]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

Never owned or used an electric smoker. Do they require some "seasoning" like a traditional smoker or grill do?

 

[Glitch]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

Chicken. Use hickory wood chips. Coat the chicken in season salt and cook it on low until the internal temp is about 165°. Easy and inexpensive foray into the world of smoked meats.

 

[drvenner]

Never owned or used an electric smoker. Do they require some "seasoning" like a traditional smoker or grill do?

Why are you asking me? I have not read the manual but will be today. I know that they need wood pellets. Other than that, it will be trial and error and then duck and cover most likely.

 

[GiggerVol]

Well, time to head off to work and going to be a long, busy day for me so, in case I forget later, I hope all of volnation has a blessed, safe and wonderful Thanksgiving!

 

[GiggerVol]

Why are you asking me? I have not read the manual but will be today. I know that they need wood pellets. Other than that, it will be trial and error and then duck and cover most likely.

Just asking in general for anyone with experience with one, not you specifically.

 

[Volsdeep4]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

Pork butt is the best thing to cook for your first smoke. It’s very large, lots of fat and very forgiving.
You can use hickory and pecan chips for smoke ,being that electric smoker will not produce smoke will only cook like an oven, put mustard on the butt and your favorite bbq rub. Mustard is a binder to make seasoning stick. The fat cap on top is normally placed between heat and your food. Helps protect meat and not dry out. The degree of your smoker really determines how long you want to cook but normally 225* to 275* is what they are cooked at. Get some apple juice and spritz your meat every hour or so to help it not dry out while adding flavor. Get a meat probe once it hits 150-160 it’s called the stall wrap it from there till about 200* then with your probe start sticking the butt until it’s moves into food like butter.

 

[tnhunter 10]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

You're going to love it. I like using apple juice in my water pan. It takes about an 90 min per lb for a butt, possibly longer if it stalls.

 

[Jackcrevol]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

I chortled.

 

[pierce60]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

You’re starting out with the right cut of meat. A pork butt is very forgiving and what others have said about how to cook it is the best advice.

The thing I love about the Pit Boss is that you just set it to your temp after it gets going and you mostly forget about it.

I’d also recommend not wasting time or money on a brisket, especially at first, and do a Chuck roast instead if you want beef!

 

[VFLPastor]

Now this feels like the holidays. Other fanbases are out there screaming at themselves and each other about which coach to hire and which one to fire. They got players leaving for the portal. And the headlines about us are only about whether or not our coach did enough to be SEC Coach of the Year.

Over here we're busting each other's junk about Thanksgiving food choices, the finer merits of field weaponry and its usage, and whether or not A Christmas Story is a worthwhile Christmas movie.

I love it when the kids all get along. Makes the holidays sweet.

Someone pass the cranberry sauce (so I can quietly throw it out the window).

Happy Thanksgiving Ya'll. Thankful this season has gone so well. And thankful there's a place all us bafoons can gather to talk about it.
Don't take it for granted. This life's too short for that.

 

[drvenner]

Pork butt is the best thing to cook for your first smoke. It’s very large, lots of fat and very forgiving.
You can use hickory and pecan chips for smoke ,being that electric smoker will not produce smoke will only cook like an oven, put mustard on the butt and your favorite bbq rub. Mustard is a binder to make seasoning stick. The fat cap on top is normally placed between heat and your food. Helps protect meat and not dry out. The degree of your smoker really determines how long you want to cook but normally 225* to 275* is what they are cooked at. Get some apple juice and spritz your meat every hour or so to help it not dry out while adding flavor. Get a meat probe once it hits 150-160 it’s called the stall wrap it from there till about 200* then with your probe start sticking the butt until it’s moves into food like butter.

Copied and pasted, thank you

 

[Bassmaster_Vol]

OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.

Pork butt is the easiest. Listen to my instructions for the best pork butt in the world:

Rub pork generously with Butt Rub


Smoke the pork in a pan at 225 until the internal temperature reads 160. Then, cover the pan in aluminum foil and continue cooking until internal temperature reaches 205.

Remove butt from pan, wrap in foil, then wrap in a towel, and then put butt in a cooler to rest for a couple of hours.

The pan will be filled with juice. Pour this juice into a fat separator or a lidded container, and put it in the fridge while your pork is resting.

Remove pork and pull. Take the juice out of the fridge, remove the fat that has solidified at the top, poor the juice into the pork and mix.

You will have the juiciest pork butt man ever made. You’re welcome.

 

[Jackcrevol]

Pork butt is the best thing to cook for your first smoke. It’s very large, lots of fat and very forgiving.
You can use hickory and pecan chips for smoke ,being that electric smoker will not produce smoke will only cook like an oven, put mustard on the butt and your favorite bbq rub. Mustard is a binder to make seasoning stick. The fat cap on top is normally placed between heat and your food. Helps protect meat and not dry out. The degree of your smoker really determines how long you want to cook but normally 225* to 275* is what they are cooked at. Get some apple juice and spritz your meat every hour or so to help it not dry out while adding flavor. Get a meat probe once it hits 150-160 it’s called the stall wrap it from there till about 200* then with your probe start sticking the butt until it’s moves into food like butter.

Excellent advice. But, butt probes?

 

[pierce60]

I know, I know…it’s PFF, but still damn impressive