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  • Re: OT - Tom Petty - OT

    I became a Tom Petty fan back in 1985 or 1986 after getting dumped by my then girlfriend and listening to the lyrics of "You Got Lucky".  Even now when I hear that song I think of her and smile as I imagine the hell she should be living in right now for doing what she did over 30 years ago....  Well, not really but you get the point - 

    "Girl if you can do better than me, then go... yeah, go!  But remember - good love is hard to find, good love is hard to find... you got lucky, babe.... you got lucky babe... when I found you"
  • Re: Pitino is in trouble AGAIN, and I absolutely LOVE IT! - OT


    Someone in Kentucky is quick on the trigger
  • Re: OT - what's your favorite fiction novel or author?

    I also like Cormac McCarthy quite a bit.  

    Dan Jenkins (wrote "Semi Tough") is another favorite of mine.  I like all of his golf books.
  • Re: Salty Brisket

    I was able to secure a nice 13 lb packer with the help of the fine folks on this board (thanks!). Anyway I decided to do a simple rub with equal parts Salt (Sea Salt) and Pepper along with a little Garlic Powder. 

    I put it on 10:30pm last night and it's cooking great. I woke up at 8 and it was a little bit into the stall (around 165F). That's about when I wanted to take it off and wrap it in butcher paper. 

    As I was wrapping I grabbed a chefs sample of the bark and it was really salty. Normally I wouldn't have added any liquid but in a quick second I dumped some of my black coffee on top thinking I could steam some of the salt off (at the risk of softening the bark). 

    Has anyone else had this problem and if so...what did you do?  I figured if it's still salty when slicing I can remove/scrape some of the bark. Anything else?  Thanks for the help!
    I'm sure I'll be corrected if I'm wrong, but I've always thought that the "equal parts" part of the equation means "equal parts by weight", not by measurement.  1/2c. of pepper is going to weigh less than 1/2c. of sea salt.

    When ever I use equal parts of pepper, salt, etc, I always weigh the seasonings then mix.

    At any rate, I agree with the sentiment above that you should be all right.
  • Re: OT Guys, I am looking at blackstone with some questions.

    I'm also seriously considering a Blackstone.  Just have to figure out how to get rid of the stainless steel gasser that is taking up the spot where the Blackstone will go.

    Here's the link that @WeberWho referenced:

    Lots of information there answering some of the questions you have...

    1. I have a family of 4 and I'm going to go with the 36 inch model.
    2. I'm interested in hearing about *where* to purchase the tools, like the proper spatula, etc.  The linked thread has a lot of info on the tools needed.
    3. In the linked thread
    4. A detailed description of what to do is in the first page of the link and then again later in the thread
    5. Lots of pictures in the linked thread

    In closing, I just want to say that I hate everyone on the forum for spending my money!   :)
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