osu07asu10's picture

osu07asu10


Member since 23 July 2012 | Blog

Recent Activity

Comment 3 hours ago
You know Oyster's was always going to be the spot.
Comment 3 hours ago
The problem lies in not getting over 140 fast enough. If your meat is in a smoker over 200 degrees you're probably fine. If it's just sitting out at room temp for 6-8, that's an issue.
Comment 3 hours ago
Right, you're technically safe after 165 but bacteria can live up to 212 degrees. Keeping it above 40 and below 140 for longer than 4 hours can cause some issues. Whether you will actually get sick from it all depends. However those are the guidelines according ServSafe Manager certification the damn state of Ohio requires...
Comment 3 hours ago
Why not Dublin? Because you know APack and Oyster will throw down the, "were practically neighbors" excuse
Comment 3 hours ago
I wrap it when I go to the oven. Not sure it really helps, definitely does help for resting. I like to pull at 195 and see it rest to just over 200. The bone pulls easily and pulling the pork is a breeze. We should do a little BBQ competition this summer. Everyone goes over to Blacklick with their gear and does a shoulder for tasting later between you, me, APack, Oyster.
Comment 3 hours ago
You let rest at room temp for 6-8 hours? Yikes! Cooker looks interesting though!
Comment 3 hours ago
I actually prefer a little higher temp right before I pull it and wrap. I doubt it does help my bark, but to me, it does.
Comment 3 hours ago
There are lazy employees everywhere but they are heavily protected in the public sector. I'm lucky that my current job has good leadership and most employees are productive but you still find those that refuse to do their job right and well so that it makes everyone else pick up the slack.
Comment 4 hours ago
The worst was choosing to leave one asshole only to find myself working under and even bigger jack off. The first one was just dick but the second one made me question business in general. Hence my move back to public sector.
Comment 4 hours ago
It felt like it, and hell yeah you can. Now I'm living more Parks and Rec
Comment 4 hours ago
Lol one asshole was the owner of the company. The other asshole was the CEO/President who had a privately held company's board by the balls. He must have had dirt on at least half of them, or pictures of their kids and family because this guy never made a quota, number, promise, or meeting that he could actually keep or meet. Constantly underachieving in the most morally deficient and ethically void manner while not just keeping his job but continuing to bleed money from these guys too!
Comment 5 hours ago
I think RK was saying he forgoes personal fulfill at work so he can enjoy personal fulfillment at home. Makes perfect sense to me.
Comment 5 hours ago
Have had a bad run where I have switched jobs every 2 years on average, for my past 4 jobs. One was due to promotion, the other being reorganized into part of the company I didn't want to be, and the other two because of asshole bosses. An asshole boss can ruin the best job. However, before that I was with the same organizations for 5 years, and 3 years, respectively, and I'm now with one where I will be until retirement most likely.
Comment 5 hours ago
The faced a stiff test. Hopefully it didn't blow up in their faces and the balls bounced their way.
Comment 5 hours ago
Nothing wrong with that. I hear it really helps when playing soccer at altitude. /thread convergence
Comment 5 hours ago
We will have to respectfully disagree
Comment 6 hours ago
Smooth? Lol smooth like a porcupine! It'll put some hair on your chest!
Comment 6 hours ago
Just set the alarm for 30 minutes early and go back to bed after getting it out. Everyone has their routine, but I'll wake up (usually at the ass crack of dawn like you) pull it, go ready my smoker, maybe crack a beer or pour a drink, and then go put it on. I wouldn't leave it out for hours but 20-30 minutes will go a long way. Also, the chances you're going to make anyone sick are small but unlike a steak or something cooked at high heat, smoking a shoulder doesn't allow you to kill any bacteria in the meat itself because the temperatures don't get high enough.
Comment 6 hours ago
I used to use bertmans Stadium but Myron Mixon made me feel like a jackass for using mustard so I immediately stopped.
Comment 6 hours ago
Also, do you bring your butt to room temperature before smoking? Maybe not room temp but you'll cut down on overall cook time if you let the butt warm before cooking. For a 7lb cooked at 225 you should be done in 6-7 hours.
Comment 6 hours ago
You have to be very careful about how long you let your butt hold under 140 degrees or you'll risk making everyone sick. 4 hours is the maximum you're supposed to hold or stall under 140 so I would not recommend cooking at a temp lower than 200 or you will not make it above 140 in time. How big of a butt are you using? For 8-10 lbs bone in butts I smoke at 220-240 for 3-4 hours. After that length, the butt won't actually absorb any more smoke flavor so remove the butt, wrap it, send it to he stove at 225 and relax.
Comment 7 hours ago
Sure, the heavy rains that brought you mud slides and states of emergency also refilled the Oroville dam for now. Isnt that the same dam that caused wide spread evacuation because of a faulty spillway too? And if you're going to snap shot the Oroville dam, we don't melt any brown/gray frozen slush for weeks at a time.