It’s brisket time

[Kurt0]

Ive been overall happy with my 1290SAR.

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[jeepoch]

What are there no real men any more?

Sorry ladies, but to do it right requires a little bit of some dirty, greasy, hair singeing, grunt monitoring TLC.

Anyone willing to invest in some auto-cooking contraption (like a Microwave) can claim they're a legitimate chef by simply pressing a button. Go ahead and keep believing that, but like anything in life the finest things are produced by taking care of the very lowest level details.

I've always used my trusty, dusty, now a little rusty sub $200 CharBroil Smoker with the side firebox requiring the real McCoy - Lump Charcoal and real hardwood chunks. No pellets, no 110 or 220v power and certainly no wifi.

Half the enjoyment of eating a delicious slab of meat, other than just taste, is in the process of both preparing and cooking it. Not pressing a few buttons and walking away. Eating meat, or any food that way, is sort of like being a passenger on the Rubicon trail.

It's all about the fire, the temperature, the smoke, the sweet, sweet aroma and the few brews while tending to it all.

275 to 325 degrees at the grill center depending on a ton of other factors, such as the sound of the sizzle, the overall grill time based on ambient wind and weather conditions. The rotation frequency based on type and size of the meat. The amount of smoke based on the slab density and the prep (whether a light or heavy rub) or even a marinade or injection. And most important, the promise to the spirit of the host animal that you'll honor their sacrifice by doing your very best at making this meal the very finest that it can possibly be.

I'll put my meat up against any robo-cooked lazy-daisy over-priced contraption produced dribble any day of the week and twice on Sunday. If you doubt me, ask any of my friends and neighbors who line up uninvited everytime they get a hint that I'm smoking something. It's awfully hard to hide the wafting delicious smoke and scents around my neighborhood when I have my smoker fired up. I swear there's an underground network setup to narc on me everytime I do so. I always have to smoke many more pounds of whatever just to get a nibble.

It's all about the tender loving care. Not the over-the-top equipment.

Jay

 

[Kurt0]

What are there no real men any more?

Sorry ladies, but to do it right requires a little bit of some dirty, greasy, hair singeing, grunt monitoring TLC.

Anyone willing to invest in some auto-cooking contraption (like a Microwave) can claim they're a legitimate chef by simply pressing a button. Go ahead and keep believing that, but like anything in life the finest things are produced by taking care of the very lowest level details.

I've always used my trusty, dusty, now a little rusty sub $200 CharBroil Smoker with the side firebox requiring the real McCoy - Lump Charcoal and real hardwood chunks. No pellets, no 110 or 220v power and certainly no wifi.

Half the enjoyment of eating a delicious slab of meat, other than just taste, is in the process of both preparing and cooking it. Not pressing a few buttons and walking away. Eating meat, or any food that way, is sort of like being a passenger on the Rubicon trail.

It's all about the fire, the temperature, the smoke, the sweet, sweet aroma and the few brews while tending to it all.

275 to 325 degrees at the grill center depending on a ton of other factors, such as the sound of the sizzle, the overall grill time based on ambient wind and weather conditions. The rotation frequency based on type and size of the meat. The amount of smoke based on the slab density and the prep (whether a light or heavy rub) or even a marinade or injection. And most important, the promise to the spirit of the host animal that you'll honor their sacrifice by doing your very best at making this meal the very finest that it can possibly be.

I'll put my meat up against any robo-cooked lazy-daisy over-priced contraption produced dribble any day of the week and twice on Sunday. If you doubt me, ask any of my friends and neighbors who line up uninvited everytime they get a hint that I'm smoking something. It's awfully hard to hide the wafting delicious smoke and scents around my neighborhood when I have my smoker fired up. I swear there's an underground network setup to narc on me everytime I do so. I always have to smoke many more pounds of whatever just to get a nibble.

It's all about the tender loving care. Not the over-the-top equipment.

Jay

hahahahaha

 

[wibornz]

Yoder, rec tec and my favorite for brisket is the plain jane Masterbuilt.

I've been riding motorcycles before I learned to ride a bicycle. Saving up but I think my next bike is going to be the S1000XR. Current bikes are a R1200GS and a G310R for scooting around town.

My son just bought a 2019 zx10. I started riding at 4 years of age, Both of my boys started riding at 3 years of age.

I have had a lot of motorcycles over the years.

 

[coldstart]

What are there no real men any more?

Sorry ladies, but to do it right requires a little bit of some dirty, greasy, hair singeing, grunt monitoring TLC.

Anyone willing to invest in some auto-cooking contraption (like a Microwave) can claim they're a legitimate chef by simply pressing a button. Go ahead and keep believing that, but like anything in life the finest things are produced by taking care of the very lowest level details.

I've always used my trusty, dusty, now a little rusty sub $200 CharBroil Smoker with the side firebox requiring the real McCoy - Lump Charcoal and real hardwood chunks. No pellets, no 110 or 220v power and certainly no wifi.

Half the enjoyment of eating a delicious slab of meat, other than just taste, is in the process of both preparing and cooking it. Not pressing a few buttons and walking away. Eating meat, or any food that way, is sort of like being a passenger on the Rubicon trail.

It's all about the fire, the temperature, the smoke, the sweet, sweet aroma and the few brews while tending to it all.

275 to 325 degrees at the grill center depending on a ton of other factors, such as the sound of the sizzle, the overall grill time based on ambient wind and weather conditions. The rotation frequency based on type and size of the meat. The amount of smoke based on the slab density and the prep (whether a light or heavy rub) or even a marinade or injection. And most important, the promise to the spirit of the host animal that you'll honor their sacrifice by doing your very best at making this meal the very finest that it can possibly be.

I'll put my meat up against any robo-cooked lazy-daisy over-priced contraption produced dribble any day of the week and twice on Sunday. If you doubt me, ask any of my friends and neighbors who line up uninvited everytime they get a hint that I'm smoking something. It's awfully hard to hide the wafting delicious smoke and scents around my neighborhood when I have my smoker fired up. I swear there's an underground network setup to narc on me everytime I do so. I always have to smoke many more pounds of whatever just to get a nibble.

It's all about the tender loving care. Not the over-the-top equipment.

Jay

I can't resist.

Ok boomer.

 

[jeepoch]

I can't resist.

Ok boomer.

Brandon,

Thank you very (very) much for the compliment!

Jay

 

[Kurt0]

....wait, that was serious?

 

[jeepoch]

....wait, that was serious?

Kurt,

Somewhat half hearted. Truthfully, if someone were to gift me the Super Smoker Z1000, I would likely experiment with it on the side.

Jay

 

[Kurt0]

Kurt,

Somewhat half hearted. Truthfully, if someone were to gift me the Super Smoker Z1000, I would likely experiment with it on the side.

Jay

i gotcha. I give props to guys who smoke using old magic. For me, the smoking isnt about my skill (or lack there of)of my smoking, its about having something tasty to get people together.

but if you want to do It the old way, just let me know where i can get a plate.

 

[RedundanT]

What are there no real men any more?

Sorry ladies, but to do it right requires a little bit of some dirty, greasy, hair singeing, grunt monitoring TLC.

Anyone willing to invest in some auto-cooking contraption (like a Microwave) can claim they're a legitimate chef by simply pressing a button. Go ahead and keep believing that, but like anything in life the finest things are produced by taking care of the very lowest level details.

I've always used my trusty, dusty, now a little rusty sub $200 CharBroil Smoker with the side firebox requiring the real McCoy - Lump Charcoal and real hardwood chunks. No pellets, no 110 or 220v power and certainly no wifi.

Half the enjoyment of eating a delicious slab of meat, other than just taste, is in the process of both preparing and cooking it. Not pressing a few buttons and walking away. Eating meat, or any food that way, is sort of like being a passenger on the Rubicon trail.

It's all about the fire, the temperature, the smoke, the sweet, sweet aroma and the few brews while tending to it all.

275 to 325 degrees at the grill center depending on a ton of other factors, such as the sound of the sizzle, the overall grill time based on ambient wind and weather conditions. The rotation frequency based on type and size of the meat. The amount of smoke based on the slab density and the prep (whether a light or heavy rub) or even a marinade or injection. And most important, the promise to the spirit of the host animal that you'll honor their sacrifice by doing your very best at making this meal the very finest that it can possibly be.

I'll put my meat up against any robo-cooked lazy-daisy over-priced contraption produced dribble any day of the week and twice on Sunday. If you doubt me, ask any of my friends and neighbors who line up uninvited everytime they get a hint that I'm smoking something. It's awfully hard to hide the wafting delicious smoke and scents around my neighborhood when I have my smoker fired up. I swear there's an underground network setup to narc on me everytime I do so. I always have to smoke many more pounds of whatever just to get a nibble.

It's all about the tender loving care. Not the over-the-top equipment.

Jay

The "fancy" pellet grill allows me to smoke at 175 for three hours then raise the temp to 200 all while I sleep. It will maintain that 200 for the next 13 hours without my help. Lazy, maybe, but then is the fancy smancy electric start on your vehicle too modern or do you prefer a crank start?

 

[jeepoch]

Kurt,

You did get me, just a grazing shot though. The real joy isn't just eating the result it's the occasional chance to have a friend or two over to just chill and 'shoot-the-shit' over a few beers which I can sometimes guilt into helping, always in the guise of learning.

Not one friend or neighbor has yet invested in their own smoker, but I'm continuing to work on them.

My problem is that my strategy backfires when they taste 'our' result. They claim they'll never do better so why bother.

For me, it's as much the comaraderie as it is the smoked result. However, I'll probably say this with some certainty, that for everyone else it's the opposite. I never have leftovers.

@ReduntantT
Does it require cranking to enjoy life? If so, I'll much rather crank away than push start my way to sleep.

Jay

 

[Kurt0]

Kurt,

You did get me, just a grazing shot though. The real joy isn't just eating the result it's the occasional chance to have a friend or two over to just chill and 'shoot-the-shit' over a few beers which I can sometimes guilt into helping, always in the guise of learning.

Not one friend or neighbor has yet invested in their own smoker, but I'm continuing to work on them.

My problem is that my strategy backfires when they taste 'our' result. They claim they'll never do better so why bother.

For me, it's as much the comaraderie as it is the smoked result. However, I'll probably say this with some certainty, that for everyone else it's the opposite. I never have leftovers.

@ReduntantT
Does it require cranking to enjoy life? If so, I'll much rather crank away than push start my way to sleep.

Jay

i gotcha = i understand what youre saying; not “got you”

 

[coldstart]

Brandon,

Thank you very (very) much for the compliment!

Jay

Anytime Jay!

(I find it ironic the people insulting boomers then go and vote for 'em)

 

[jeepoch]

i gotcha = i understand what youre saying; not “got you”

You did get me. I had believed you really meant 'seriously' rather than 'tongue-in-cheek'.

I do admire anyone smoking meat in whatever way gives them pleasure. This is the way meat should be cooked, very slow with a lot of patience. However that happens, it's all good.

However for me, the journey is just as important as the destination. Arrival is but 1/2 the equation. I haven't yet convinced myself that the joy of smoking should be short-circuited and left to some software idiom running on some ten dollar micro.

Certain things require a little humanity. Otherwise it's only a matter of time until AI rules all. Perhaps someday, us biologicals won't recall how anything was ever performed or accomplished.

I just have a lot more fun smoking the way both my grandfather and father would have done it.

Jay

 

[Kurt0]

I sold my last motorcycle in August. I ride high speed touring bikes. I am also a member of the Iron Butt Riders Association. My bike was a Concours 14. It was modded, at 158 hp with a top speed of 164 mph. I have rode it in all 48 lower states, rode the ten best motorcycle roads in the US. Been up and down both the east and west coast. The farthest ride I did in one day was 1292 miles.

The bike is a sleeper bike. Has the ZX14 ninja motor, detuned some, but hey, kid right now is saying some old man on a bike with saddle bags knocked the doors off my 600 not knowing what the bike was.

my reply to this got stuck somehow.

cool bike they are fun to ride on paved roads for sure. I cant describe how much soaking up that much highway slab doesnt interest me. Its by far my least favorite thing to do on a motorbike and i think iron butt riders are nuts. I like the way twin cylindets ride, and ADV bikes have served my purposes well as ive moved around the globe, and the KTM 1290 has plenty of thrust....knocks the sprockets off 600’s. 1000’s cant keep up in corners off track. Too much mid range If they cant carry speed. with the work ive had done it will loft the front wheel in 4th with throttle only......and it gets around places like africa. If i ever need more than the ~160-165hp ive got now, i can bolt on the super duke heads and get better than 180 at the tire. I could give your Concourse the early hit and wave as I go by.

i envy whatever job you have that gives you that much freedom time to spend as much time vacationing as you do. youre always posting about long expensive road trips. Keep living the life, dude.

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