The Official Status Update Thread - Part 104: Shaun of the Dead

[SkullDaddy.45]

I see you peeking.

Your meat is so bigggg!!

 

[Crbn79]

Hehe....we are weak.

The sad thing is, now I've gotta shop for a shotgun scabbard and bandalier.

 

[chocktaw2]

I tell you what. Every time I get a little change in my pocket, someone comes along with something shiney and pulls the old switch-er-roo on me! Then I end up with less change in my pocket and something to cost me more $$.

Imagine that. What happens to one's self is allowed by one's self.

 

[churchmouse]

The sad thing is, now I've gotta shop for a shotgun scabbard and bandalier.

That ain't sad man.....

I am shopping for optics. I need something to put on the AR I brought home just before you took the 870.....

 

[chezuki]

Chock, I'm trying to imitate your pork loin from the lurk 'n shoot, any tips?

 

[SkullDaddy.45]

That ain't sad man.....

I am shopping for optics. I need something to put on the AR I brought home just before you took the 870.....

. . Aren't you going to asked me what kind of optics "I" want on it?

 

[chocktaw2]

KJQ, that is fresh ground pepper right?

 

[KJQ6945]

Your meat is so bigggg!!

That will be my new signature.
Its a lie, like most Sigs, but I'll giggle.

 

[chezuki]

I see you peeking.

I've already got 12 thick New York strips in the fridge. Grillin' for the whole family on Tuesday!

 

[churchmouse]

. . Aren't you going to asked me what kind of optics "I" want on it?

....you were feeling it for AK's yesterday.....

Tease.....

 

[SkullDaddy.45]

That will be my new signature.
Its a lie, like most Sigs, but I'll giggle.

Most people who see my meat giggle!!

 

[KJQ6945]

KJQ, that is fresh ground pepper right?

McCormick Montreal seasoning. Tried it last night on some burgers, and liked it. I'll give it a shot.

 

[chocktaw2]

Chock, I'm trying to imitate your pork loin from the lurk 'n shoot, any tips?

You saw what I was working with. I don't know what you have smoker wise. I put the rub on 36hrs ahead of time the last 3 I did, which was past Fri.
Let it get to room temp before smoking. I used Meq. chips, about 1 cup in my smoker.

 

[SkullDaddy.45]

....you were feeling it for AK's yesterday.....

Tease.....

What can say? I need both!

 

[KJQ6945]

I've already got 12 thick New York strips in the fridge. Grillin' for the whole family on Tuesday!

Hello brother!

 

[chezuki]

You saw what I was working with. I don't know what you have smoker wise. I put the rub on 36hrs ahead of time the last 3 I did, which was past Fri.
Let it get to room temp before smoking. I used Meq. chips, about 1 cup in my smoker.

Store bought rub or homemade?

I have a home built drum smoker very similar to your trashcan. I've done tons of pork butts, ribs, chicken and pork tenderloin, but that whole pork loin you did was impressively juicy.

I'm at the disadvantage where I have to use fresh, non-brined pork (a lot of store-bought pork is brined) due to sodium restrictions, so it tends to dry easier.

 

[Crbn79]

That ain't sad man.....

I am shopping for optics. I need something to put on the AR I brought home just before you took the 870.....

Vortex - Camera Land NY

You can't go wrong with the "damaged box dead hold bdc" for $129.99. Free shipping no tax. $129.99 out the door.

 

[SkullDaddy.45]

You guys are killing me here!! Now I'm hungry!

 

[Crbn79]

Imagine that. What happens to one's self is allowed by one's self.

If is involved, it's entirely his fault. I'm just a happless rube caught in his long-con!

 

[chocktaw2]

Store bough rub or homemade?

I have a home built drum smoker very similar to your trashcan. I've done tons of pork butts, ribs, chicken and pork tenderloin, but that whole pork loin you did was impressively juicy.

I'm at the disadvantage where I have to use fresh, non-brined pork (a lot of store-bought pork is brined) due to sodium restrictions, so it tends to dry eaiser.

The rub is store bought. You mentioned that you made your own rub, due to salt restrictions.I guess I would turn the heat up, get a glaze on the exterior, then turn it down for 3 or 4 hrs.