AS THE BIRD TURNS

mcpat

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Mar 13, 2021
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A few things I think I’ve learned this past week:

- @Mike Zierath can dish it out and take it

- NCHAWK5 honestly HATES PSU the University. It’s not a charade.

- HR folks say things that seem offensive to us, I think, as terms of endearment. Like when George Constanza hosted the executives from the Texas Rangers who called everyone “bastards”

- Folks that ask you to search their posting history don’t always actually mean it
 
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98lberEating2Lunches

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Feb 11, 2018
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A few things I think I’ve learned this past week:

- @Mike Zierath can dish it out and take it

- NCHAWK5 honestly HATES PSU the University. It’s not a charade.

- HR folks say things that seem offensive to us, I think, as terms of endearment. Like when George Constanza hosted the executives from the Texas Rangers who called everyone “bastards”

- Folks that ask you to search their posting history don’t always actually mean it
You may be onto something, ya bastard.
 

PASLP2

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Dec 27, 2019
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giphy.gif
 

District four

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Feb 16, 2018
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I left them both under the bridge they'll be back at some point lol. Just kidding. They haven't grown a set yet
 

mcpat

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Mar 13, 2021
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I’m limiting my posting on HR so to not end up banned, but on the following post over there:

“Obviously don’t know the ins and outs, but I often wonder why a kid wouldn’t choose to be part of one of the top programs in the nation in Iowa. Cornell is a good program, but come on …”

I think the OP lacks the following knowledge:

 

dunkej01

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Gold Member
Dec 10, 2005
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I’m limiting my posting on HR so to not end up banned, but on the following post over there:

“Obviously don’t know the ins and outs, but I often wonder why a kid wouldn’t choose to be part of one of the top programs in the nation in Iowa. Cornell is a good program, but come on …”

I think the OP lacks the following knowledge:

no matter how much Mike may want the clicks of a back and forth, it is a new day.

#growth
 
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jack66

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May 29, 2001
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I’m limiting my posting on HR so to not end up banned, but on the following post over there:

“Obviously don’t know the ins and outs, but I often wonder why a kid wouldn’t choose to be part of one of the top programs in the nation in Iowa. Cornell is a good program, but come on …”

I think the OP lacks the following knowledge:


Over that span, only 2 Hawkeyes have won a trophy their Sr year.

You would think a few fans would begin to question development when most of the wrestlers are reaching a plateau halfway through their career.
 

Mike Zierath

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Jun 3, 2002
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I remember when Vodka pretty much posted his same diatribe in every thread here. That's when I created my Rivals account just to be able to use the IGNORE feature. I wasn't retired yet, then, so my time was much more limited. Must be shortly after that he was banned.

I like tHR Vodka much better. He doesn't $#!+ where he eats, so much.
Are you sure?

Z
 

Mike Zierath

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Jun 3, 2002
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Try some Dizzy Pig spices. Good stuff!
Wait a minute, back to brisket for a second: I have been ruining good pieces of brisket for a long time. I can’t seem to get it right. Everybody down here in Texas, who would have you believe they are the best meat smokers in America (and I’m sure some of them are😉)…low and slow is how they do it. 225 for 14-16 hours!

I want more info on @bourbon was describing. What are you cooking it in that you are pouring a beer in it? I pour beer when I’m doing it too, but it’s generally into my stomach!

more details please!

Z
 
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86PSUPaul

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Aug 17, 2017
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Wait a minute, back to brisket for a second: I have been ruining good pieces of brisket for a long time. I can’t seem to get it right. Everybody down here in Texas, who would have you believe they are the best meat smokers in America (and I’m sure some of them are😉)…low and slow is how they do it. 225 for 14-16 hours!

I want more info on @bourbon was describing. What are you cooking it in that you are pouring a beer in it? I pour beer when I’m doing it too, but it’s generally into my stomach!

more details please!

Z
I have a Pit Barrel Cooker and it is great. I have had fantastic Brisket, ribs, pulled pork, and chicken wings come from it. Very easy to use.

 
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WexfordWarrior

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Aug 30, 2017
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Somewhere in the Carolinas.
Wait a minute, back to brisket for a second: I have been ruining good pieces of brisket for a long time. I can’t seem to get it right. Everybody down here in Texas, who would have you believe they are the best meat smokers in America (and I’m sure some of them are😉)…low and slow is how they do it. 225 for 14-16 hours!

I want more info on @bourbon was describing. What are you cooking it in that you are pouring a beer in it? I pour beer when I’m doing it too, but it’s generally into my stomach!

more details please!

Z
If you want to retain the bark and still keep it moist and tender you have to wrap it in peach paper when it hits the stall. Usually around 165 degrees.
94488a7e3716b1a32f60031165184797_w200.gif

GlaringIcyEasternnewt-max-1mb.gif
 
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Cstroke

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Feb 10, 2019
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Wait a minute, back to brisket for a second: I have been ruining good pieces of brisket for a long time. I can’t seem to get it right. Everybody down here in Texas, who would have you believe they are the best meat smokers in America (and I’m sure some of them are😉)…low and slow is how they do it. 225 for 14-16 hours!

I want more info on @bourbon was describing. What are you cooking it in that you are pouring a beer in it? I pour beer when I’m doing it too, but it’s generally into my stomach!

more details please!

Z
Mike, I screwed up several.
I wrap mine in foil at the 160ish before it stalls, then take it to 203-206ish..
Take it from the smoker and put it in a towel in an empty cooler and let it set for a while..
It's been good ever since..
I'm not saying this is the brisket is winning any awards but it's very good.
 

raslen007

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Feb 19, 2012
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I have a Pit Barrel Cooker and it is great. I have had fantastic Brisket, ribs, pulled pork, and chicken wings come from it. Very easy to use.

I have one of these as well and I love it. Great smoker for those who want to get started and will not be disappointed on how things turn out. I have made briskets in half the time as low and slow method and the flavor is fantastic. I keep it simple. I use Dijon mustard as a binder, lots of salt pepper and some celery salt. That's it. As someone else commented you should not need to jazz up good meat. When I get BBQ out I always ask for it naked. I cringe when I see someone pour A1 on a good Ribeye. But we all have our favs.
 

PAgeologist

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Jan 8, 2017
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Lilly, PA
I have one of these as well and I love it. Great smoker for those who want to get started and will not be disappointed on how things turn out. I have made briskets in half the time as low and slow method and the flavor is fantastic. I keep it simple. I use Dijon mustard as a binder, lots of salt pepper and some celery salt. That's it. As someone else commented you should not need to jazz up good meat. When I get BBQ out I always ask for it naked. I cringe when I see someone pour A1 on a good Ribeye. But we all have our favs.
I always say, if I need A1 for your steak, I'm not eating your steak. I do like A1 for fries though.
 

bourbon n blues

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Nov 20, 2019
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Wait a minute, back to brisket for a second: I have been ruining good pieces of brisket for a long time. I can’t seem to get it right. Everybody down here in Texas, who would have you believe they are the best meat smokers in America (and I’m sure some of them are😉)…low and slow is how they do it. 225 for 14-16 hours!

I want more info on @bourbon was describing. What are you cooking it in that you are pouring a beer in it? I pour beer when I’m doing it too, but it’s generally into my stomach!

more details please!

Z
I also wrap mine at a certain temp. I don't think mine is traditional but I think it's tasty , along with the guests .😎
 
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bourbon n blues

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Nov 20, 2019
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Mike, I screwed up several.
I wrap mine in foil at the 160ish before it stalls, then take it to 203-206ish..
Take it from the smoker and put it in a towel in an empty cooler and let it set for a while..
It's been good ever since..
I'm not saying this is the brisket is winning any awards but it's very good.
I've heard of people taking it up to a certain temp, wrapping it and letting it finish in a yeti like cooler wrapped in towels . My son did it that way, be right back , lol.
 

District four

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Feb 16, 2018
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Over that span, only 2 Hawkeyes have won a trophy their Sr year.

You would think a few fans would begin to question development when most of the wrestlers are reaching a plateau halfway through their career.
Now that's a stat that would be concerning if I was a coach just saying
 
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