jporter12

http://bit.ly/11qlvfG

I was going to ask why you didn't cook them beyond searing them! I prefer a well done steak.

That is crazy funny, and crazy sad, all at the same time! Kinda' like Pauly!

Here ya go noob: http://www.ohioriders.net/forumdisplay.php?f=126

Different standard for politicians...

Pretty much. I do applaud the OP for sticking with it and bettering herself! The more people that my wife see that are doing so, the more she is motivated to do the same herself, which probably helps more, for her, than my encouragement.

They do an excellent job of writing things to make them sound legit!

Awww man... Why'd you have to go and spoil it?

Well, my place isn't on Google Street View, and I haven't seen their car on my road, so I should be safe, right?

The way I understand it is that when you buy a firearm from a dealer, the paperwork you fill out is for the background check, and that paperwork is held by the dealer.

Blame vBulletin.

This isn't exactly the best time of year to be selling bikes! In fact, the dealership that I work for took in a Harley late in the season last year, and I don't think they even have it listed for sale, it just sits in the other building. I'm guessing that when the weather starts to worm up, they'll have it out for sale with a nice big price on it! Can't fault them for doing so, either! They know how to make money!

I cook to about 165 degrees for most stuff. I try to keep the temp in the smoker around 200-255 degrees. For pork I'm using a hardwood and fruit wood combo. When I did porkchops last week, using apple and hickory, about 50/50. I think in the future for chops I'll go 75 apple/25 hickory. Doing ribs today with about 60/40 cherry/hickory. The rub I'm using for both is a brown sugar based, with salt, pepper and other spices. I rubbed them, let them sit while getting the smoker setup, and up to temp.

There is no barrier. My wife insists that she does not do that (farting!)

Kudos to you for asking about this instead of just taking the guy's word for it!

I don't do cold. Besides, the road I live on has a couple inches of packed snow on it, and the driveway is worse!

Pretty well! The door is a bit messed up, but from what I've read, Char Broil will replace it. It held closed just fine, and didn't leak too bad though. I just set the temp and left it! I set the temp to read around 190-200 by the door thermometer, since most people with the same smoker say that it's way off once the food is in there.

So, I got a new smoker for Christmas (Charbroil Electric vertical smoker.) I picked up some butterfly pork chops from the meat market in town, made a rub for them. Ready to go in the smoker: Soaked some apple and some hickory chips in apple juice, and smoked them for about 4-5 hours to an internal temperature of about 165 degrees. They turned out pretty good for the first smoke in the new smoker! Next time I do chops, I might use a little less hickory, and heat some of the rub (brown sugar based) and brush some on part way through the smoke. They weren't quite juicy, but they were tender enough to cut through with a fork! Finished product:

One of my friends has a Honda Dream (305cc) of about the same age as that. Very cool bike!

sigh... Once more, I am thinking about modding the 10/22 that I got in trade from the OP.

That's how it was for our youngest, 18 months old. She was opening other people's stuff at my sister's for Christmas eve! When we got done with Christmas stuff, we did birthday stuff for my nephew (turned one on Christmas day) and my daughter decided to help him out with opening stuff! It was awesome!

A big huge watch? For you? Never would have guess that one! I have another friend that likes big watches, and I comment about it to him, too!

Pretty much what I thought. Same thing you do with cast iron cookware, for the most part.

Char-Broil vertical smoker. Cliff's notes for seasoning it? (Save me the time looking it up! )