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05-27-2019, 04:45 AM - 1 Like   #67201
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QuoteOriginally posted by Racer X 69 Quote
Way cool.

I tried to sell Mrs. Racer 2.0 on the idea, but began the introduction on a not so well worded verbal description of "live edge".

She dug her heels in.

I really like natural wood finishes, and it pains me to see people paint wood that has such beautiful grain. Oiled, stained, then finished somehow to protect the wood.

Enjoy the natural beauty.
Yep, we just oil a few pieces we have. It give such a warm, rich look to the wood.

05-27-2019, 05:56 AM - 2 Likes   #67202
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Pics of my finished brisket later, right now it's time to make an egg-cheese-brisket McBob.
05-27-2019, 06:45 AM - 2 Likes   #67203
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QuoteOriginally posted by BigMackCam Quote
Although I generally prefer very spicy curries, often with chillies, where spinach is concerned I actually prefer milder dishes... buttery, juicy and just lightly spiced. Much stronger and my taste buds don't get quite enough of that lovely spinach flavour...
...steamed, then butter and pepper to taste. So good. Swiss chard and beet tops are good that way too.
05-27-2019, 06:48 AM - 1 Like   #67204
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QuoteOriginally posted by BigMackCam Quote
You're a considerate chef, Charlie. Folks get what I cook, how I cook it

I have neither the time nor the inclination to explain myself to someone who eats the very food that I provide, and then questions the manner in which I provide it. I would rather they just said "thank you", and went on their way. Otherwise, I suggest they step up to the grill, and stand a post!

Sorry, I was channeling Jack, there
I think we've discussed this before....happy wife happy life...and I don't mind going the extra length for my lady.

05-27-2019, 06:52 AM - 5 Likes   #67205
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As promised, this is just the point section, haven't sliced the flat yet.



05-27-2019, 06:54 AM - 1 Like   #67206
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QuoteOriginally posted by robtcorl Quote
As promised, this is just the point section, haven't sliced the flat yet.



Looks delicious Bob...how long would that have been sitting in the smoker?
05-27-2019, 07:03 AM - 3 Likes   #67207
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QuoteOriginally posted by CharLac Quote
Looks delicious Bob...how long would that have been sitting in the smoker?
Thanks!
A normal whole brisket could take 10 or more hours depending on the smoker's temp.
These two smaller pieces were done in about 5.5 hours running at 265F most of the time.
I used lump with cherry wood for smoke.



05-27-2019, 08:26 AM   #67208
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QuoteOriginally posted by tim60 Quote
‘Popular usage ‘ refers to the use of the words, not that which is signified.
I still don’t want the Rangoon Itch.

There is no cure.
05-27-2019, 08:27 AM   #67209
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QuoteOriginally posted by BigMackCam Quote
Thankfully, I was never trading or broking... I looked after technology and some operational areas (I've done some FX and stocks trading on my own account over the years, but was never employed professionally to do that). But I have plenty of experience eating pork bellies
I have watched markets and had some investments. But as a profession do something completely different.
05-27-2019, 08:30 AM - 1 Like   #67210
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QuoteOriginally posted by MarkJerling Quote
It's the bit of a bite going out that I don't care for!
Yes, some spices burn twice.

devilish

Last edited by Racer X 69; 05-27-2019 at 05:48 PM.
05-27-2019, 08:35 AM - 4 Likes   #67211
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OK, I’ll be the first.

Let’s take a moment and pause to honour those who gave all.

05-27-2019, 09:17 AM - 3 Likes   #67212
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QuoteOriginally posted by CharLac Quote
I think we've discussed this before....happy wife happy life...and I don't mind going the extra length for my lady.
Good on you, Charlie. I'm sure she appreciates that extra length

(Sorry... there are some setups that are just impossible to ignore )

Last edited by BigMackCam; 05-27-2019 at 09:36 AM.
05-27-2019, 09:49 AM - 2 Likes   #67213
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QuoteOriginally posted by Racer X 69 Quote
Let’s take a moment and pause to honour those who gave all.
There are so many of them.
This is Jefferson Barracks National Cemetery in south StL county.
I have friends there.

05-27-2019, 11:32 AM   #67214
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QuoteOriginally posted by robtcorl Quote
As promised, this is just the point section, haven't sliced the flat yet.
That looks amazing, Bob. Is the beautiful colouring around the edge of each slice due to smoking or marinade? I assume the latter...
05-27-2019, 11:40 AM - 1 Like   #67215
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QuoteOriginally posted by Racer X 69 Quote
OK, I’ll be the first.

Let’s take a moment and pause to honour those who gave all.
Today I walked by the Royal Artillery memorial next to the Australian forces memorial and near Wellington Arch, and saw the Royal Artillery lost 46072 between 1914-1918. And they were in action again just over 20 years later.
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