whats ur record this year sean?

oh and some ppl just knocked on our dorm room door

mike left his keys in the door and its been like 2 hours plus since we have been back and mike is already asleep

i was like who the heck is knockin on our door at 1 in the morning

i need to go to bed, take a cod3 and enjoy my fractured nose. yep, just a hairline, but fractured nonetheless. of course the fellow who caused said fracture is still in jail and his felony count just climbed one more to felony resisting arrest, to go along with aggravated battery of a police officer and misdemeanor criminal damages.

he also got a free flight aboard air kent after the head butt, but his landing was rough and a bit of a face plant. the plane landing upon his back and shoving his grille into the mud probably didn't brighten up the flight either, lol. though the pilot sure enjoyed the hell outa it!!!

god, i love being a cop!

wheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

Attaboy kent!!!!!

Keep those arseholes in line!!!

J

I love representing my Sundown shirt at school, I wonder how any hits he gets on the website when I wear it...

What school?

Skyline High School.

wow h0p is the slows

Yep its hella slow w/o the night crew.

I used to keep up with the night crew but now I'm usually hitting the bed at midnight. Or if I'm up late I'm out somewhere

Time to finish my robotics lab.... later H0P

see i been tryin to post more when i come home but with no one else here............it gets boring

why you shouldn't ask for help on the web

http://forums.corral.net/forums/showthread.php?t=1053139

cheap shot 100th post

edit: now i can go learn social science theory feeling like i've accomplished something this morning.

Edited October 21, 200816 yr by caligreen

why you shouldn't ask for help on the web

http://forums.corral.net/forums/showthread.php?t=1053139

Thats some funny shit

J

why you shouldn't ask for help on the web

http://forums.corral.net/forums/showthread.php?t=1053139

Thats some funny shit

J

thats great lol

i would of been more in the hop last night but damn internet was hit and miss last night!

Change of HOP subject. When cooking a brisket do you guys trim any of the fat off of the meat? Do you tin foil wrap the meat.

I am happy with my ribs so far, but my brosket always has a rather large fatty portion. Pisses me off. If I cook to the level of rending every last drop of it, I end up with too much bitter smoke on the outside. I have been thinking about either cooking for a million hours and tin foiling, should help keep in a LOT of moisture too, or just trimming some fat from the get go.

What are the HOPs thoughts?

top^

why you shouldn't ask for help on the web

http://forums.corral.net/forums/showthread.php?t=1053139

Thats some funny shit

J

thats great lol

x2

Change of HOP subject. When cooking a brisket do you guys trim any of the fat off of the meat? Do you tin foil wrap the meat.

I am happy with my ribs so far, but my brosket always has a rather large fatty portion. Pisses me off. If I cook to the level of rending every last drop of it, I end up with too much bitter smoke on the outside. I have been thinking about either cooking for a million hours and tin foiling, should help keep in a LOT of moisture too, or just trimming some fat from the get go.

What are the HOPs thoughts?

i dont know about the trimming to much if my dad was on here he could help ya out, but im sure al mighty sean has some good advice.

one thing i do know my dad will smoke a brisket for a couple of hours and then stick it in the oven and let it finish cooking

You could trim some of the really fatty sections though, just leave most of it. Gives more flavor and helps keep if from getting too dry. Oh, and cook on a LOW setting for longer time

Mmmmm, ribs do sound good. I haven't had em in awhile, You may have given me an idea for dinner tonight or tomarrow

Change of HOP subject. When cooking a brisket do you guys trim any of the fat off of the meat? Do you tin foil wrap the meat.

I am happy with my ribs so far, but my brosket always has a rather large fatty portion. Pisses me off. If I cook to the level of rending every last drop of it, I end up with too much bitter smoke on the outside. I have been thinking about either cooking for a million hours and tin foiling, should help keep in a LOT of moisture too, or just trimming some fat from the get go.

What are the HOPs thoughts?

no tin foil, trim the fatty side of the brisket until the fat layer is maybe a 1/16" to 1/8" thick. 200-225 until it falls apart.

it'll usually come out of the smoker looking like a gigantic turd too

bitter smoke would indicate to me that you're probably using "green" wood

bitter smoke would indicate to me that you're probably using "green" wood

Right now just a small portion of jack daniels chipped up whiskey barrels.

I am going at about 200. Once I did ~180 once at about ~220.

I will reset my temp gauge. Maybe it's been thrown off and getting too hot now.

To describe the bitter smoke flavor might be better described and "burnt" flavor. It's not burned meat though as the meat is pristine, it's just getting thie odd coating.